Post by Okwes on May 23, 2007 10:46:23 GMT -5
Saguaro Seed Scones
Makes 12 1/4 cup Saguaro seeds, ground in blender
2 cups flour
1/3 cup sugar
1/2 teaspoon each baking soda and salt
2 teaspoons baking powder
5 tablespoons cold butter
1 egg, beaten
2/3 cup buttermilk
2 teaspoons butter, melted
1 tablespoon Saguaro seeds To prepare the seeds, add equal water to f
ruit breaking up pulp with hands and soak for at least 10 hours. Strain the
liquid into a pot for other use. Dry the remaining seeds on a tray in the oven or
in the sun. Shake pans to remove remaining pulp. Preheat oven to 400
degrees Fahrenheit. Stir together in a chilled bowl the ground Saguaro seeds,
flour, sugar, baking soda, baking powder and salt. Cut cold butter into pieces
and rub into dry ingredients, using fingers until butter is broken up and
coarse crumbs form. Stir in beaten egg and buttermilk to make a soft dough.
Place dough on lightly floured board and knead 5 to 7 times. Separate dough
in half and make circles about 6 inches in diameter and 1/4 inch thick. Cut
each circle into 6 wedges. Place scones on greased baking sheet leaving
space between. Brush with melted butter and sprinkle with sugar and whole
Saguaro seeds. Bake about 15-20 minutes, until tops are golden brown and puffy.
Sprinkle with more sugar if desired. Cool on rack.
Serve with jam, honey or lemon curd.
Makes 12 1/4 cup Saguaro seeds, ground in blender
2 cups flour
1/3 cup sugar
1/2 teaspoon each baking soda and salt
2 teaspoons baking powder
5 tablespoons cold butter
1 egg, beaten
2/3 cup buttermilk
2 teaspoons butter, melted
1 tablespoon Saguaro seeds To prepare the seeds, add equal water to f
ruit breaking up pulp with hands and soak for at least 10 hours. Strain the
liquid into a pot for other use. Dry the remaining seeds on a tray in the oven or
in the sun. Shake pans to remove remaining pulp. Preheat oven to 400
degrees Fahrenheit. Stir together in a chilled bowl the ground Saguaro seeds,
flour, sugar, baking soda, baking powder and salt. Cut cold butter into pieces
and rub into dry ingredients, using fingers until butter is broken up and
coarse crumbs form. Stir in beaten egg and buttermilk to make a soft dough.
Place dough on lightly floured board and knead 5 to 7 times. Separate dough
in half and make circles about 6 inches in diameter and 1/4 inch thick. Cut
each circle into 6 wedges. Place scones on greased baking sheet leaving
space between. Brush with melted butter and sprinkle with sugar and whole
Saguaro seeds. Bake about 15-20 minutes, until tops are golden brown and puffy.
Sprinkle with more sugar if desired. Cool on rack.
Serve with jam, honey or lemon curd.