Read The Sweet Magnolias Cookbook Online
Authors: Sherryl Woods
The Sweet Magnolias Cookbook (25 page)
GLAZE
Place confectioners' sugar and orange zest in a small mixing bowl. Add enough orange juice to make a very thick glaze. After scones have cooled for 5 minutes, spread glaze on top of scones. Let glaze harden. Serve warm. Store in an airtight container.
MAKES 12 LARGE SCONES
Gingerbread Scones
2¼ cups all-purpose flour
¼ packed cup light brown sugar
2 tablespoons finely minced crystallized ginger
1 teaspoon baking powder
1 teaspoon ground ginger
1 teaspoon ground cinnamon ½ teaspoon baking soda
¼ teaspoon ground nutmeg
1
/
8
teaspoon ground cloves
½ cup cubed, cold butter
¾ cup heavy whipping cream
1
/
3
cup molasses
Preheat oven to 425°F.
Combine all ingredients except butter, cream and molasses, and whisk to blend.
Using a handheld pastry blender, cut butter into dry ingredients until the butter is the size of peas.
Whisk together the whipping cream and molasses. Add to the dry ingredients. Stir just until dough clings together.
Turn dough out onto a lightly floured work surface, and knead several times.
Divide dough into 2 equal pieces. Shape each piece into a flat 6" round. Cut each round into 6 pie-shaped wedges. Place on a baking sheet, spacing a couple of inches apart.
Bake in center of oven for about 15 minutes.
MAKES 12
Cranberry-Orange Butter
1 cup butter, room temperature
½ cup orange marmalade
½ cup finely chopped sweetened dried cranberries (such as Craisins)
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Combine butter and orange marmalade in a small bowl. Using an electric mixer, blend well. Add cranberries, and blend until thoroughly incorporated.
MAKES 2 CUPS
Note: Serve at room temperature with biscuits, toast and especially scones! It also makes a deliciously simple spread for gingersnaps.
Macaroon Muffins with Dates & Pecans
3 egg whites at room temperature
2
/
3
cup sugar
1 cup coarsely crushed vanilla wafers
1 cup chopped pecans
½ cup pitted, chopped dates
1 teaspoon almond extract
½ teaspoon baking powder
Preheat oven to 350°F.
Beat egg whites until foamy. Continue beating, adding the sugar gradually, until stiff peaks form and most of the sugar has dissolved.
Fold in remaining ingredients until well blended.
Divide mixture evenly among 12 paper-lined muffin cups.
Bake 18â20 minutes or until tops are golden brown and cake tester inserted in center comes out clean.
Allow to cool in pan 10 minutes, then remove from pan, and continue cooling on rack. Store airtight.
