Disclosure: I received a free sample pack & recipe guide from Tryazon in order to facilitate this review. All opinions are my own. I may collect a share of sales from the link on this page if you decide to shop from it.
My mom and I baked a batch of honey & natural sharp cheddar cheese scones using Truly Grass Fed's cheddar cheese from Ireland. Thank goodness the recipe we used was easy to follow. We have never made scones before. So, it was a little like teaching ourselves the art of scone making. We really like to discover new recipes and try them out. The only scones we have tasted are the sweet types served at high tea. These are typically accompanied by lemon curd, clotted cream, or jam. Thus, we were excited to make a savory cheddar cheese flavored scone. It took about half an hour to prepare the scone mix using our electric mixer. We laid the dough on a sheet of wax paper to shape it into a large rectangle that we cut into thirds, length wise. Then, we cut smaller squares from each rectangle which we then sliced in 1/2 to create the triangle shaped scones the recipe called for.
Additionally, I am wearing my own design, The Queenie4ever green & yellow ball dress. If you are interested in the dress please send us an e-mail at info@Queenie4ever.com
Honey, Aged Cheddar Scones
Ingredients: • 2 ¾ cup all purpose flour • 1
teaspoon baking powder • pinch of salt • 1/3 cup cold Truly Grass Fed Unsalted
Butter • 1 cup grated Truly Grass Fed Natural Aged Cheddar Cheese • 3
tablespoons honey • 1 cup whole milk + 3 tablespoons
Directions: 1. In a large mixing bowl add the flour,
baking powder, salt and diced cold butter. 2. With your fingers rub the butter
into the flour mixture until sand like consistency forms. 3. Add the grated
sharp white cheddar, honey, whole milk and form dough. 4. Shape the dough in
square and cut it in six triangles. 5. Bake in preheated oven at 400 F or 190 C
degrees for about 15 minutes. 6. Let them cool a bit and serve and dig in.
Butterscotch Latte Cookies
Ingredients: • 1 Cup Packed Brown Sugar • 1/2
Cup Granulated Sugar • 1 Cup Truly Grass Fed Unsalted Butter, Softened • 2 Eggs
1 Teaspoon Vanilla Extract • 2 1/2 Cups All-Purpose Flour, Spooned &
Leveled • 1 tbsp espresso powder or instant coffee • 1 Teaspoon Baking Soda • 1
Teaspoon Salt • 1/2 Teaspoon Ground Cinnamon • (1) 11 Ounce Bag Butterscotch
Chips
Directions: 1. In a large bowl using a mixer,
cream together the butter, both sugars, and vanilla extract for 2 minutes on
medium speed until well mixed and fluffy. 2. Add eggs and mix until well
combined. In a medium bowl, whisk together the flour, baking soda, coffee
powder, salt, and cinnamon. 3. With mixer running on low speed add the dry
ingredients to the wet ingredients and beat until just incorporated. 4. Fold in
the butterscotch chips. 5. Cover bowl with plastic wrap and refrigerate the
dough for 30-45 minutes. 6. Preheat the oven to 350 degrees. 7. Line a large
baking sheet with parchment paper or spray with nonstick cooking spray. 8.
Scoop one heaping Tablespoon of dough at a time into a ball and place on the
prepared pan about 1 – 1 1/2 inches apart. 9. Bake cookies in preheated oven
for 10-12 minutes, until slightly golden around the edges. 10. Allow cookies to
cool for 5 minutes before removing from pan.
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