ARC Culinary Instructor Teresa Urkofsky’s Berry Scone recipe:
Ingredients:
2 cups of flour
1/4 cup of sugar
1 tablespoon baking powder
1 teaspoon of salt
fresh berries
1 1/4 cup of whipping cream
Instructions:
Whisk dry ingredients together then add whipping cream and mix
Gently knead the dough and form a disc
Cut the disc into 4-6 segments and place on parchment paper
Bake at 425° for 10-15 minutes
____
For Culinary Arts classes offered this fall at American River College: http://www.losrios.edu
