Snowflake Scones Food

AMASI SCONES

Steps:

• Sift flour, baking powder, sugar and salt into large metal bowl and mix around gently with a spatula.
• Rub in margarine until mixture resembles fine breadcrumbs and make a well in the center of the bowl.
• Whisk together egg, amasi and milk in a separate bowl and pour 2/3 of this into the middle of the crumb mixture.
• Combine the ingredients using a cutting motion with a spatula, once combined and, if the dough is not soft enough, add the remaining egg mixture, a little at a time, until the dough is soft but not sticky.
• Place mixture onto a lightly floured surface and gently knead until soft and firm dough is formed.
• Roll out mixture to a 3cm thickness and cut out scones using a scone cutter, dipping the cutter in additional flour after each scone to prevent sticking.
• Place scones onto a greased baking tray and bake at 170⁰C for 17 minutes.

SNOWFLAKE SCONES

Steps:

• Sift together the dry ingredients.
• Cut margarine into dry ingredients.
• Add egg-milk mixture, mix quickly and lightly.
• Just until no dry particles remain, Scrap out onto a lightly floured surface and knead gently 8-10 minutes.
• Cut into rounds with biscuit cutter.
• Place on greased cookie sheet and bake at 425F for 8 to 10 minutes.

SNOWFLAKE SCONES RECIPE - (4/5)

Steps:

• Sift together the dry ingredients. Cut margarine into dry ingrdients. Add egg-milk mixture. Mix quickly and lightly, just until no dry particles remain. Scrape out onto a lightly floured board and knead gently 8-10 times. Cut into rounds with a biscuit cutter. Place on greased cookie sheet and bake at 425 degrees F for 8-10 minutes. These are the scones we serve hot with butter and homemade jams at our annual Christmas tea and bazaar. Delicious!!

YUMMY SNOWFLAKES

Steps:

• just like paper snowflakes, fold up and cut out shapes from it.
• open them up and you will have a beautiful snowflake.
• fry.
• dust with powdered sugar.

ICELANDIC SNOWFLAKE BREADS (LAUFABRAUD)

Steps:

• In a bowl, combine flour, baking powder and sugar. Mix in the butter and hot milk until a stiff dough is formed.
• Turn out onto a lightly oiled surface and knead until smooth and cooled.
• Divide dough into four parts. Shape each into a ball. Divide each into 4 parts to make 16, then divide each of the resulting balls into 2 parts to total 32.
• Cover baking sheets with waxed paper and dust the waxed paper lightly with flour.
• On a lightly floured surface, roll out each part of dough to make a thin round about 8 inches in diameter. Place the rounds on the floured waxed paper. Chill 30 minutes.
• In a skillet, heat 2 inches of fat to 375° to 400°F Vegetable shortening or corn or peanut oil may be used but the authentic fat is lard.
• Fold the dough rounds, one at the time, into quarters, and, with a sharp-tipped knife, make little cuts and cut-outs in the dough. (Remember the paper snowflakes we cut out as kids?).
• Fry the bread rounds, until golden brown, about 1 minute on each side. Remove and drain on paper toweling.
• When cool, sprinkle with powdered sugar, if desired.
• Store in an airtight container in a cool place or in the freezer until ready to serve.

SNOWFLAKES

Steps:

• Melt the candy coating in the microwave, or a double boiler.
• While candy is melting, break pretzels in half.
• Mix remaining ingredients in large bowl or pan.
• Drizzle the melted candy coating over the dry mixture, stirring to mix.
• Very quickly drop by tablespoonfuls onto wax paper or parchment.
• Let the mixture dry for 30 minutes.
• Store in covered container.