So depending on how you want them to look, the texture you want, or the time you have, these are two options that worked for me.The true “gold” standard of breakfast just got a whole lot easier. The scones came out less craggy and a little smoother, but tasted the same. Then I mixed it in the batter that way to save time. I don't have a stand mixer, and have added the butter two different ways: cutting the butter into small pieces and adding the pieces a little at a time, stirring them in, which resulted in a crustier, bumpier scone and I have also softened the butter in the microwave, then mixed it into a soft paste and put it in the freezer for a few minutes to "re-cool". They never fail me and are so good as they are, I haven't branched out into other flavor combos yet. Before I put them in the oven, I brush on a mixture of powdered sugar and orange juice (made into a paste and lightly brushed on top). I barely knead the dough at all, and just roller it out into the 1/2-inch thick round once the ingredients are well mixed. I also add two tablespoons of a good orange marmalade that has lots of rind pieces in it, plus 1/2 bag of Craisins (3 oz as the bag is 6 oz). I add the entire amount or almost the entire amount of this liquid a little at a time. I have made this multiple times with the following changes to make cranberry-orange scones: Instead of 1 egg and 1 cup milk, I use 1 egg with 1/3 cup milk and 2/3 cup fresh orange juice. As I always do with scones, I brushed the tops with eggwhites and sprinkled with cinnamon sugar mixture before putting them in the oven - it's a delicious final touch! I did not knead the dough and did not find it necessary, because I am 100% satisfied with texture of the finished product. Turned each half out onto a generously floured surface, sprinkled the ball of dough with flour and patted it down into a circle 1/2 inch thick. I split the dough into two halves, adding 1/2 cup dried cranberries to one half and 1/2 cup chocolate chips to the other, then stirred these ingredients into the dough. I used milk (not the cream that other reviewers suggested) and thought the consistency was perfectly fine. Followed the advice to put the egg into a measuring cup and then add milk to the 1 cup line. I cubed the butter and then used a pastry cutter to cut it into the dry ingredients till it made "pea-shaped" crumbs, per usual. These are definitely some amazing scones! They have an incredibly light and fluffy, almost biscuit-like texture, with the sweet buttery taste of shortbread. Scroll through to find your new favorite meatball recipe. And even though serving meatballs over spaghetti is an American invention, there's no better way to enjoy these tasty meatballs than doused in marinara over a bed of pasta. These recipes will mostly follow that structure, sometimes with an added twist. An Italian meatball typically contains ground meat, specifically beef, garlic, eggs, parsley, and sometimes cheese. ![]() So all that changes today with these 10 outrageously delicious Italian meatball recipes that you won't be able to resist trying. Our 10 Best Italian Meatball Recipes for All Your Spaghetti Dinner Needs If you aren't making your own meatballs for spaghetti, subs, or soup, you're truly missing out.
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