Read Online The Sweet Magnolias Cookbook by Sherryl Woods - Free Book Online
Authors: Sherryl Woods
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to a mixing bowl. Stir in poppy seeds. Make a well in the center of dry ingredients.
In a small bowl, blend together whipping cream, vanilla extract and food coloring. Pour into the well of dry ingredients. Stir until the dough clings togetherâit will be very stiff!
Transfer dough to a floured work surface, and roll to ¾" thickness.
Using a 2" round cutter, cut out dough. Place on a parchment-lined baking sheet at least 1" apart.
Bake 10â12 minutes or until tops are golden brown. While scones are baking, prepare glaze.
Remove from oven, and immediately transfer scones to a cooling rack.
GLAZE
Sift confectionersâ sugar into a small bowl. Adding a little bit of lemon juice at a time, stir until a thick glaze is formed. Tint with a few drops of food coloring. While scones are still warm, spread tops with glaze. Let glaze set several minutes. Serve warm.
MAKES 24 PETITE SCONES
Cranberry-Orange Scones with Orange Glaze
SCONES
2½ cups self-rising flour
½ cup granulated sugar
Grated zest of 2 oranges
½ teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
1 / 8 teaspoon ground cloves
½ cup cubed cold butter
¾ cup pecan pieces
¾ cup dried sweetened cranberries (such as Craisins)
1 cup heavy whipping cream
GLAZE
2 cups sifted confectionersâ sugar
Grated zest of 1 orange
2â3 tablespoons orange juice
SCONES
Combine first 7 ingredients.
Preheat oven to 425ºF.
Using a handheld pastry blender or a food processor, cut in butter until the butter is the size of small peas.
Stir in pecan pieces and cranberries. Make a well in center of dough.
Pour whipping cream into the center of the well. Blend until dough comes together, but do not overmix.
On a lightly floured surface, divide dough in half, and form each half into a 6" circle. Cut each circle into 6 pie-shaped wedges. Place 2" apart on a greased or parchment-lined baking sheet.
Bake 15â18 minutes until tops are golden brown and centers of scones test done. Prepare glaze while scones are baking.
Remove from oven, and transfer scones to a cooling rack.
GLAZE
Place confectionersâ sugar and orange zest in a small mixing bowl. Add enough orange juice to make a very thick glaze. After scones have cooled for 5 minutes, spread glaze on top of scones. Let glaze harden. Serve warm. Store in an airtight container.
MAKES 12 LARGE SCONES
Gingerbread Scones
2¼ cups all-purpose flour
¼ packed cup light brown sugar
2 tablespoons finely minced crystallized ginger
1 teaspoon baking powder
1 teaspoon ground ginger
1 teaspoon ground cinnamon ½ teaspoon baking soda
¼ teaspoon ground nutmeg
1 / 8 teaspoon ground cloves
½ cup cubed, cold butter
¾ cup heavy whipping cream
1 / 3 cup molasses
Preheat oven to 425°F.
Combine all ingredients except butter, cream and molasses, and whisk to blend.
Using a handheld pastry blender, cut butter into dry ingredients until the butter is the size of peas.
Whisk together the whipping cream and molasses. Add to the dry ingredients. Stir just until dough clings together.
Turn dough out onto a lightly floured work surface, and knead several times.
Divide dough into 2 equal pieces. Shape each piece into a flat 6" round. Cut each round into 6 pie-shaped wedges. Place on a baking sheet, spacing a couple of inches apart.
Bake in center of oven for about 15 minutes.
MAKES 12
----
Cranberry-Orange Butter
1 cup butter, room temperature
½ cup orange marmalade
½ cup finely chopped sweetened dried cranberries (such as Craisins)
Â
Combine butter and orange marmalade in a small bowl. Using an electric mixer, blend well. Add cranberries, and blend until thoroughly incorporated.
MAKES 2 CUPS
Note: Serve at room temperature with biscuits, toast and especially scones! It also makes a deliciously simple spread for gingersnaps.
----
Macaroon Muffins with Dates & Pecans
3 egg whites at room temperature
2 / 3 cup
In a small bowl, blend together whipping cream, vanilla extract and food coloring. Pour into the well of dry ingredients. Stir until the dough clings togetherâit will be very stiff!
Transfer dough to a floured work surface, and roll to ¾" thickness.
Using a 2" round cutter, cut out dough. Place on a parchment-lined baking sheet at least 1" apart.
Bake 10â12 minutes or until tops are golden brown. While scones are baking, prepare glaze.
Remove from oven, and immediately transfer scones to a cooling rack.
GLAZE
Sift confectionersâ sugar into a small bowl. Adding a little bit of lemon juice at a time, stir until a thick glaze is formed. Tint with a few drops of food coloring. While scones are still warm, spread tops with glaze. Let glaze set several minutes. Serve warm.
MAKES 24 PETITE SCONES
Cranberry-Orange Scones with Orange Glaze
SCONES
2½ cups self-rising flour
½ cup granulated sugar
Grated zest of 2 oranges
½ teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
1 / 8 teaspoon ground cloves
½ cup cubed cold butter
¾ cup pecan pieces
¾ cup dried sweetened cranberries (such as Craisins)
1 cup heavy whipping cream
GLAZE
2 cups sifted confectionersâ sugar
Grated zest of 1 orange
2â3 tablespoons orange juice
SCONES
Combine first 7 ingredients.
Preheat oven to 425ºF.
Using a handheld pastry blender or a food processor, cut in butter until the butter is the size of small peas.
Stir in pecan pieces and cranberries. Make a well in center of dough.
Pour whipping cream into the center of the well. Blend until dough comes together, but do not overmix.
On a lightly floured surface, divide dough in half, and form each half into a 6" circle. Cut each circle into 6 pie-shaped wedges. Place 2" apart on a greased or parchment-lined baking sheet.
Bake 15â18 minutes until tops are golden brown and centers of scones test done. Prepare glaze while scones are baking.
Remove from oven, and transfer scones to a cooling rack.
GLAZE
Place confectionersâ sugar and orange zest in a small mixing bowl. Add enough orange juice to make a very thick glaze. After scones have cooled for 5 minutes, spread glaze on top of scones. Let glaze harden. Serve warm. Store in an airtight container.
MAKES 12 LARGE SCONES
Gingerbread Scones
2¼ cups all-purpose flour
¼ packed cup light brown sugar
2 tablespoons finely minced crystallized ginger
1 teaspoon baking powder
1 teaspoon ground ginger
1 teaspoon ground cinnamon ½ teaspoon baking soda
¼ teaspoon ground nutmeg
1 / 8 teaspoon ground cloves
½ cup cubed, cold butter
¾ cup heavy whipping cream
1 / 3 cup molasses
Preheat oven to 425°F.
Combine all ingredients except butter, cream and molasses, and whisk to blend.
Using a handheld pastry blender, cut butter into dry ingredients until the butter is the size of peas.
Whisk together the whipping cream and molasses. Add to the dry ingredients. Stir just until dough clings together.
Turn dough out onto a lightly floured work surface, and knead several times.
Divide dough into 2 equal pieces. Shape each piece into a flat 6" round. Cut each round into 6 pie-shaped wedges. Place on a baking sheet, spacing a couple of inches apart.
Bake in center of oven for about 15 minutes.
MAKES 12
----
Cranberry-Orange Butter
1 cup butter, room temperature
½ cup orange marmalade
½ cup finely chopped sweetened dried cranberries (such as Craisins)
Â
Combine butter and orange marmalade in a small bowl. Using an electric mixer, blend well. Add cranberries, and blend until thoroughly incorporated.
MAKES 2 CUPS
Note: Serve at room temperature with biscuits, toast and especially scones! It also makes a deliciously simple spread for gingersnaps.
----
Macaroon Muffins with Dates & Pecans
3 egg whites at room temperature
2 / 3 cup
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