OUR FAVORITE 11 RECIPES THAT USE SOUR MILK – THE KITCHEN ...
Provided by Cassie Marshall
Number Of Ingredients 5
Steps:
- In a bowl, mix together the flour, baking soda, sugar, and salt.
- Add the sour milk and mix to combine with a wooden spoon. This should make a sticky dough that is not overly wet.
- Transfer the dough to a lightly floured work surface and shape into a circular loaf using your hands.
- Place this loaf in an oven-safe skillet that has been greased thoroughly with butter. Using a sharp knife, score the top of the loaf about 1 inch deep. The traditional scoring pattern is a cross.
- Place in an oven that has been preheated to 350 degrees Fahrenheit. It will need to bake for around 40 minutes. We suggest allowing the loaf to cool for an hour when removed from the oven, before serving.
- If you choose to make the bread using whole-meal wheat flour it will make a slightly soured brown loaf. Traditionally soda bread is made with white flour.
SOUR CREAM CHERRY SCONES RECIPE | LAND O’LAKES
Serve these cherry scones warm from the oven and your guests are sure to enjoy them!
Provided by Land O'Lakes
Categories Scone Sour Cream Cherry Fruit Cream Dairy Breakfast and Brunch
Total Time 0 minutes
Prep Time 20 minutes
Yield 16 scones
Number Of Ingredients 13
Steps:
- Heat oven to 375°F.
- Place all topping ingredients in bowl; mix well. Set aside.
- Combine flour, sugar, baking powder and salt in another bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs.
- Combine sour cream, egg and almond extract in another bowl; mix until smooth. Stir into flour mixture just until moistened. Stir in cherries.
- Turn dough onto lightly floured surface; knead 8-10 times until smooth, adding small amount of flour, if necessary.
- Divide dough in half. Pat each half into 7-inch circle. Place, 2 inches apart, onto large ungreased baking sheet. Sprinkle topping evenly over dough. Score each half into 8 wedges; do not separate. Bake 25-30 minutes or until scones are lightly browned. Cool 15 minutes; separate scones.
- Store leftover scones in airtight container at room temperature.
Nutrition Facts : Calories 210 calories, FatContent 9 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 35 milligrams, SodiumContent 180 milligrams, CarbohydrateContent 27 grams, FiberContent <1 grams, SugarContent grams, ProteinContent 3 grams
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HERB AND SOURED MILK SCONES - SCONE RECIPE
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Place the first six ingredients in a bowl, add the cubed butter and, using two knives, ?cut' it into the flour until the mixture resembles breadcrumbs. Mix the milk with the lemon juice, then gradually add to the bowl. Mix together quickly until the dough comes into a ball (see Scone tips).
Place the dough on a well-floured surface and lightly roll out to a thickness of 2.5cm (1in). Stamp out into rounds with a 5cm (2in) pastry cutter and place on a lightly floured baking sheet.
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