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Question ID: 1000-15345-0-2-5-6

Recipe Description

Here's the scone recipe we use (U.S. measurements): 2 cu Flour 1/2 cu Sugar 1 tsp Baking Powder (NOT soda!) 3/4 cu (1 1/2 sticks) butter, cubed 1 egg 3/4 cu Half-and-half (or heavy whipping cream) 1 tsp vanilla (optional) 1 1/2 cu dried fruit (raisins, cranberries, apple, etc.) Preheat oven to 400o Farenheit Need a mixing bowl and something to mix with, various measuring devices, a knife and a regular table spoon, and a muffin tin.

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Place dry ingredients into your mixing bowl. Stir to mix. Because of a wrist injury, my daughter cannot mix by hand, so we used a power stand mixer. Attached is a video of how fast the mixing should take place. Like mixing biscuits. Mix for about 15 - 30 seconds.

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Add the butter cubes and mix for a minute or until the cubes are well distributed and coated.

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Add the egg (without the shell, wise guy) and cream and vanilla (if preferred. Try it without, first). Mix for another minute so the egg is well mixed in.

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Now fold in the dried fruit. Put in a 1/2 cu at a time, and fold. When you're done it should look like the second photo.

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Now it's time to put the dough into the cup-cake tin. We spray the tin with a cooking spray and lightly flour it to prevent sticking. We use a regular table spoon, dipped in hot water, and scoop up a dollop which will fill the cup to the top of the tray. Continue until you either run out of dough or spaces in the tin. With our cup-cake tins, we get about a dozen with this recipe.

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Time to put it in the 400oF oven for 20 minutes. Do the knife blade test (stick a shiny clean knife bland into the center and if it comes out clean, it's done. If it comes out with batter on it, give it another 5 minutes and repeat). While you're waiting, this is an excellent time to wash the mixer, bowls, etc. Remember, a good cook isn't done until the dishes are!

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Using a knife, slide down the side between the scuffing and the tin, and twirl around and lift the scuffin so it goes sideways. Then you can pluck it out with a hot pad and set aside to cool. Finally, you can enjoy a hot scuffin with butter (or jam!) Be sure to finish cleanup. Keep in a cool, dry place and you can take it in a back-pack inside a sandwich bag and be assured it won't get completely trashed! Enjoy.

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Question & Answer

Question: Choose the best title for the missing blank to correctly complete the recipe.


Recipe

Now It's Getting Sticky

____________

Send It to That Warm Place Below

Choices:

(A) Dropped Scones

(B) Recipe

(C) Shape and Cut

(D) Decant Into the Muffin Tin


??? (D) Decant Into the Muffin Tin