Sentences with phrase «scones cool»

Let the scones cool for 15 minutes.

Let the scones cool for 15 minutes.

Note: as the scones cool with glaze on top the glaze will firm up a bit.

The glaze will firm up as the scones cool.

While the scones cool, make the cream cheese frosting by placing all ingredients into the bowl of a food processor and blending until smooth.

1) Pre-heat oven to 350 deg Fahrenheit (175 deg Cel) and line a metal baking pan or cast - iron pan 2) Blend the cashew nuts in a food processor or a blender until it becomes like fine sand (if necessary, pass the blended cashews through a sieve — and re-process the parts that are not fine enough to pass through the sieve) 3) In a large bowl, whisk the ground cashew nuts, tapioca flour, salt and baking powder together until combined 4) In another bowl, mix the honey, vanilla extract and egg together until all ingredients are well incorporated 5) Pour the wet ingredients into the dry ingredients and mix well until you get a homogeneous batter 6) Gently stir in 1 cup of fresh blueberries until evenly distributed 7) Pour the batter into the baking pan or cast iron pan, and evenly distribute the rest of the blueberries on top 8) Bake for around 30 minutes (or until a toothpick inserted in the middle comes out clean) 9) Let the scones cool for at least 10 minutes before slicing into 8 portions.

Let the scones cool for at least 10 minutes before slicing into 8 portions.

Let scones cool before eating.

Pull the sheet of parchment onto a wire rack to let the scones cool.

While the scones cool, make the white chocolate drizzle: Add the chocolate and coconut oil to a small microwave - safe bowl.

Not exact matches

She used it to cool scones and cookies as well as in the oven to bake hash browns, chicken, and bacon.

Once cooked, leave the scones to cool for at least 10 minutes in their tin to firm up, then transfer to a wire rack to finish cooling or serve warm out the tin.

Allow scones to cool completely before glazing.

1) Sift self - raising flour into a large mixing bowl 2) Cut the butter into small cubes and mix it with the flour, using two knives to mix the butter and flour together 3) Once the dough achieves a sand - like mixture, use your hand to compact the dough and knead very gently 4) Sprinkle a cool, flat surface with flour, and flatten the dough with a rolling pin until it reaches a 1 cm thickness 5) Pre-heat oven to 190 — 200 deg cel 6) Use a round cookie cutter (or a champagne glass) to cut out small circles of dough 7) Place dough circles on a greased and floured baking tray 8) Bake scones for 15 to 20 minutes or until they have turned golden brown on top 9) Once scones have cooled, cut them sideways into half 10) Mix chopped fresh chives and cream cheese together until they have integrated homogeneously 11) On each scone half, spread some cream cheese and chive mixture, then place a couple of slices of ham and cheese on top, then top with more cream cheese mixture and finally sprinkle with fresh chives

Transfer the scones to a cooling rack to cool to room temperature.

I made the cranberry orange pecan muffins (or something like that) from Vegan Brunch today — they are cooling as I write this... I am going to try scones next!

Allow the scones to cool on the baking sheet for 10 minutes, then transfer them to a wire rack to cool completely.

Drizzle it over the cooling scones.

Move cooled scones to a rack set over wax paper.

Remove from oven and place scones on a cooling rack for 5 minutes.

When the scones are done baking, transfer them to a cooling rack that is over another baking sheet or a sheet of parchment paper to catch drips.

Transfer the cooked scones onto a wire rack and cool for 30 minutes.

Allow scones to cool on a baking sheet for 5 minutes.

Re-slice the scones, and serve warm, drizzled with melted chocolate if using, or allow to cool completely.

ingredients LIGHTENED UP CHOCOLATE CHIP SCONES nonstick cooking spray (to grease) 1/4 cup all - purpose flour (plus 2 tablespoons) 1/4 cup whole wheat flour (plus 2 tablespoons) 1/3 cup oat bran 1/4 cup almonds (skin on, finely crushed) 1 teaspoon baking powder 1/2 teaspoon baking soda pinch of cinnamon 1/3 cup non-fat Greek yogurt (vanilla or plain) 1/2 teaspoon vanilla extract 3 tablespoons margarine or butter (melted, cooled) 1 egg separated 1/4 cup unsweetened applesauce 8 pitted dates (pureed) 1/4 cup pepitas 2/3 cup dark chocolate chips 1 tablespoon unsweetened vanilla almond milk

When scones are finished baking, transfer parchment with scones to a cooling rack until warm or room temperature.

Drizzle over cooled scones and serve.

Remove from oven and let cool about 15 minutes to allow the scones to finish setting.

Once the scones have cooled, drizzle each scone with glaze.

Once the glaze is done, move the scones to a cooling rack.

The scones will stick together, so pull them gently apart when they've cooled a bit — pull - apart scones!

After the scones are done, leave them on the baking sheet to cool a little bit and make the glaze by combining the maple syrup and the butter in a microwave safe bowl and microwaving it for 30 seconds.

Remove, and allow scones to cool completely.

Cool the scones on the baking sheet on a rack.

Let cool for about 10 minutes, then spoon orange glaze over each scone.

Once the scones have cooled, pour the glaze over the top of each scone and garnish with slivered almonds if desired.

Once the scones are done cooking, simply let them cool for a bit.

Make the glaze while the scones are cooling.

Using a spoon, drizzle glaze over cooled scones.

Drizzle over the top of the scones after scones have cooled for about 20 min.

These tart lemon scones with jammy strawberry compote taste like you slaved over the oven all day, but they actually take only 15 minutes of active prep time — the rest is just waiting for them to bake and cool.

Once the scones have cooled, brush tops with glaze.

Let the scones stay on the sheet for 15 minutes, then transfer to a wire rack to finish cooling.

Allow the scones to cool for at least ten minutes before serving.

Allow the scones to cool briefly before eating them, and enjoy!

Remove scones and cool on cooling rack.

Once the cookies are fully cool, they resemble a cross between a healthy granola bar and a scone.

Allow scones to cool slightly before serving.

Once scones are cool to the touch drizzle with glaze.

Spread on mostly cooled scones and top with a few lavender buds.