Meyer Lemon Date Scones | Quick Healthy Recipe | Limoneira

author Limoneira   6 month ago

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Mums 100 Year Old Scones Receipe-Yummy they are.

For the best scones ever made Just Follow Mums Recipe from her mother, Mrs Kidd is 88 Years Young and been making scones since she was 10 years Old. Remember to Subscribe, More of Mums Recipes to come including her famous Christmas Cake and Christmas Pudding. They are just the best.

The best cranberries scones | Milk Calendar 2013 recipe

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Peanut Butter Scones with Raspberry Chia Jam

This healthy Peanut Butter scone recipe is perfect for breakfast or as a snack with a cup of tea. After I saw the popularity of my Raspberry & Peanut bread, I decided to make a batch of Peanut Butter scones - and these are delicious! I've served these with a side of Raspberry Chia Jam which is simple to make however, they're also delicious served with honey or mashed banana. The full recipe can be found here Follow me on SnapChat: RozannaPurcell Follow me on Twitter: Like my Facebook page: Follow me on Instagram:

How to Make Scones -- The Frugal Chef

This video will show you how to make scones. Scones are tender and delicious and very easy to make. They are great for breakfast, brunch or tea time. Serve them as is or with butter and jam. Whatever you decide I promise you will love them. SUBSCRIBE HERE! - Share, like and comment. Follow me : Twitter : Facebook : Instagram : Vea este video en español - Makes eight scones 2 cups (256 grams) all-purpose flour 3 TBS sugar 1 TBS baking powder 1/2 tsp. salt 5 TBS of unsalted butter – cut and chilled in the freezer 1/2 cup currants (you can use raisins if you can’t find currants) 1 cup (8 oz) cold heavy cream Preheat oven to 450 degrees F (230 C). Place the dry ingredients in a bowl and whisk until well mixed. Add the butter and work it into the flour with two knives or a pastry blender. Work fast so as not to warm the flour/butter combination – until you have the consistency of crumbs. You will have some small chunks of butter left in the flour. That is fine. Mix in the currants or raisins and add the cream. Mix the cream into the flour until the flour is wet. Dump the dough on to a clean, floured counter and start putting it together with heels of your hands. Try not to knead it but simply work it softly until it all adheres. The dough will look very dry in the beginning but will come together as you work it. Form the dough into a disk about 1 inch thick. Cut the disc into 8 triangles – cut it in half, then in fourths, then in eighths. Transfer the triangles on to a parchment paper lined baking sheet and place them in the oven. Bake for about 15 minutes until the scones are lightly browned and have risen. Remove the scones from the oven and place the baking sheet on to a cooling rack. Allow the scones to cool completely and then enjoy them as is or with butter and jam. CALORIES 327.14; FAT 18.64 grs (sat 11.52; mono 5.10; poly 0.81); PROTEIN 4.19 grs ; FIBER 1.18 grs; CARBS 37.00 grs; CHOLESTEROL 60.18 mg; IRON 1.82 mg; SODIUM 295.54 mg; CALCIUM 158.01 mg Print your recipe here - Music from YouTube audio library

Fast Raspberry Scones - Everyday Food with Sarah Carey

Sarah Carey shows you how to make a quick basic cream scone dough that’s studded with lots of fresh and juicy raspberries. Get the recipe: Subscribe for more easy and delicious recipes: --------------------------------------------------------------- Want more? Sign up to get the Everyday Food video recipe email, served daily. Get recipe emails: Want more Martha? Twitter: Facebook: Pinterest: Instagram: Google Plus: Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question "What's for dinner?" is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.

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Produced in Partnership With: Megan Roosevelt, RDN & Healthy Grocery Girl |

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