Cherry-Ginger Scones - Cuisinart TOA-60 Manual De Instrucciones

2 . Put ¾ cup of the flour, the remaining sugar, salt, cinnamon and nut-
meg into a large mixing bowl . Whisk to combine . Once yeast has
proofed, add it to the flour/sugar . Using a wooden spoon, stir to
combine .
3 . Whisk the egg, buttermilk and vanilla extract together and then slow-
ly mix into the flour mixture . Lightly dust a clean work surface with
flour and transfer dough to the surface, dusting lightly with flour .
Using your hands to knead, add additional flour as necessary, 1 tea-
spoon at a time, to keep dough from sticking to your hands . Add the
butter, 1 piece at a time, until all has been mixed into the dough .
Again, continue adding flour, 1 teaspoon at a time, to keep dough
from sticking to your hands . The dough should be tender and
smooth, and when pulled should not break apart .
4 . Form dough into a ball and put in a clean mixing bowl, cover with
plastic wrap and allow to rest for 1 hour . After 1 hour, gently turn
dough over and press dough down (do not punch) . Cover and allow
to rest for another hour .
5 . Place the AirFryer Basket into the Baking Pan . Lightly coat with non-
stick cooking spray . Line a separate baking sheet with parchment
paper . Divide the dough into 16 pieces . Working with one piece at a
time (keeping the others covered loosely with plastic wrap), form into
a small ball and roll between hands to ensure that it is smooth . Put
round on the lined baking sheet and cover loosely with plastic wrap .
Repeat with the remaining pieces of dough .
6 . Once 8 doughnuts have been formed, transfer them to the AirFryer
Basket and put into the oven in Rack Position 2 . Set to AirFry at
350°F for 5 minutes . AirFry until doughnuts just get a bit of color at
the edges . Repeat with remaining doughnuts .
7 . While doughnuts are AirFrying, melt additional butter in a small
saucepan set over low heat . Put cinnamon sugar in a shallow bowl .
Reserve .
8 . Remove doughnuts from oven and immediately brush with butter on
all sides and then gently toss in cinnamon sugar . Serve immediately .
Nutritional information per doughnut:
Calories 66 (43% from fat) • carb. 8g • pro. 1g • fat 3g • sat. fat 2g • chol. 20mg
sod. 25mg • calc. 7mg • fiber 0g

Cherry-Ginger Scones

Scones call for a gentle hand, so be sure not to over-mix – the dough
will come together in its true form as you shape them .
Makes 8 scones
2 ½ cups unbleached, all-purpose flour
¼ cup granulated sugar
2 teaspoons baking powder
¼ teaspoon kosher salt
2 tablespoons finely chopped crystallized ginger
6 tablespoons unsalted butter, cold and cubed
/ cup buttermilk
2
3
1 large egg, lightly beaten
1 cup dried cherries
1 egg white, beaten, for brushing on glaze
1 . Line the Baking Pan with parchment paper; reserve .
2 . Put the flour, sugar, baking powder, salt and ginger into the work
bowl of a Cuisinart Food Processor fitted with the chopping blade .
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Process to combine, about 10 seconds . Add the butter and pulse
until the mixture resembles coarse crumbs .
3 . In a liquid measuring cup, combine the buttermilk and egg . Add half
of the liquid mixture to the work bowl and pulse twice to mix . Add
remaining liquid and pulse again until just combined .
4 . Remove the dough and place onto a clean counter/large cutting
board . Add the cherries and fold into dough until evenly combined .
5 . Form the dough into a 10-inch-long cylinder . Using a sharp knife, cut
into 8 equal pieces and transfer to the prepared pan . Brush each
scone with the egg white .
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