Hazelnut Scones W Optional Lemon Honey Or Liqueur Whipped Cream Recipes

FAT FREE WHIPPED CREAM!

Steps:

• Soften the gelatin in the cold water in a small heatproof measuring cup.
• Set the cup in a pan of simmering water and heat about 4 minutes until the gelatin dissolves; remove from heat. (or microwave for about 10 seconds).
• Combine the dry milk, ice water, and confectioner's sugar in the chilled small bowl of an electric mixer, then beat with chilled beaters at medium speed until foamy.
• With the motor running, carefully pour the gelatin down the side of the bowl so that it doesn't hit the beaters and spatter all over.
• Continue beating at medium speed for 7 to 10 minutes until it is the texture of whipped cream, then beat in the vanilla.
• If not used immediately, store in the refrigerator or freeze in desired shapes.
• The mixture deflates on standing and may be re-whipped. Allow 1/2 cup frozen topping to thaw about 15 minutes before serving.

ZESTY WHIPPED CREAM

Steps:

• In a large bowl, whip or beat heavy cream to medium peaks. Add confectioners' sugar and continue beating to stiff peaks.
• Divide whipped cream in half. Fold in juice and zest to one bowl and fold in berries to the other.
• Use right away or refrigerate till needed. (Recommended to use the same day).

HAZELNUT SCONES

Steps:

• Preheat oven to 400°F. Butter baking sheet. Sift flour, 1/4 cup sugar, baking powder, salt and baking soda into large bowl. Add butter; rub in with fingertips until mixture resembles coarse meal. Stir in nuts. Whisk milk, sour cream, egg and vanilla in medium bowl; set aside 1 1/2 tablespoons for glaze. Make well in center of dry ingredients; add remaining milk mixture. Stir just until dough forms. Let stand 3 minutes. Turn out onto floured surface. Using floured hands, knead gently until dough comes together, about 5 turns. Pat into 7 1/2-inch round. Using sharp knife, cut into 8 wedges; brush with glaze. Sprinkle with 1 tablespoon sugar.
• Transfer wedges to baking sheet, spacing apart. Bake scones until golden and crusty, about 20 minutes. Transfer to rack and cool slightly. Serve warm.

SUGAR FREE WHIPPED CREAM

Steps:

• Chill the bowl you will mix in.
• Whip cream with mixer in chilled bowl.
• When the cream begins to thicken, slowly add Splenda and vanilla.
• Continue to mix until stiff peaks and ridges form.
• Be careful not to overbeat.

RASPBERRY HAZELNUT SCONES 1989

Steps:

• Mix all dry ingredients together.
• Blend in butter and buttermilk.
• Mix just until blended.
• Fold in hazelnuts.
• Stir in lightly raspberries.
• Drop by spoonfuls onto a greased baking sheet or parchment lined.
• Bake 350 degrees F 20 minutes until golden.

HAZELNUT SCONES W/ OPTIONAL LEMON HONEY OR LIQUEUR WHIPPED CREAM

Steps:

• Combine first 4 ingredients in a large bowl; cut in butter with pastry blender until mixture is crumbly. Stir in chopped hazelnuts; make a well in center of mixture; set aside.
• Combine eggs, whipping cream and liqueur; add to dry ingredients, stirring just until moistened.
• Roll dough to 3/4 inch thickness on a lightly floured surface. Cut with a 2 1/2 inch cutter and place on baking sheets. Sprinkle tops evenly with 1 tablespoon sugar and place a hazelnut in each center.
• Bake at 350 degrees for 15 minutes. Serve with optional Lemon Honey or Hazelnut Whipping Cream.
• COOKING INSTRUCTIONS FOR LEMON HONEY:.
• Combine all ingredients in a heavy saucepan; cook over low heat, stirring constantly for 10 minutes or until it thickens. Let cool. Yields 2 1/2 cups.
• COOKING INSTRUCTIONS FOR HAZELNUT WHIPPED CREAM:.
• Beat whipping cream at medium speed with an electric mixer until foamy; gradually add powdered sugar, beating at high speed until soft peaks form. Stir in liqueur and lemon rind. Yield 2 cups.