![]() This type of sugar is typically used in baked goods and its fine crystals help to keep it from caking together. Perhaps a bit of bright pink and dazzling red for Valentine’s day? The sky’s the limit! The Many Types of Sugars Available White Sugar Common types of sugars include white granulated sugar, which can easily be found on the shelves in the grocery store. You can even make your own colors of sanding sugar, if you’re feeling particularly industrious and motivated. This makes sanding sugar an excellent addition to your holiday baking arsenal, because you can dress up your deserts as festively or as simply as you like. This coarse and often sparkling sugar helps to add a special crunch and extra flair to even the simplest of offerings. It's great for decorating treats like cookies, cakes, scones, muffins, and even candies. ![]() It also creates a sparkly effect because of the large size of the crystals that reflect light. Sanding sugar is a large crystal sugar that's great for decorating because it won't dissolve with heat. Sanding sugar, in particular, is especially fun and versatile. Really, there is no end to the uses of sugar! However, there is a wide world of sugar out there, and different types of sugar are used for a variety of different things. It may also be used as an added dash of sweetener to bowls of cereal or oatmeal in the morning, or as a tasty topping on a batch of fresh strawberries. This type of sugar is used primarily for making baked goods and sweetening up teas and coffees. Most of the time when you hear the word sugar, you think of the four and five pound bags often found in local grocery stores. Reheat very briefly in the microwave, if desired.Sugar is a very important ingredient in baking, not only for its power to sweeten yummy desserts, but also for its ability to help get a lovely rise in yeasted breads and rolls. Wrap any leftovers airtight, and store at room temperature. Remove the scones from the oven, and serve warm. If you pull one of the scones away from the others, the edges should look baked through, not wet or doughy. NOTE: Don't skip this step! It helps the butter to product steam and you get tender scones.īake the scones for 22 to 25 minutes (mine took 20 minutes), or until they're golden brown and a toothpick inserted into the center of one comes out clean, with no wet crumbs. While the scones are chilling, preheat the oven to 425F. Just sayin'!įor best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered. NOTE: Seriously, spread them apart! Mine fused together (see previous note). Using a knife or bench knife that you've run under cold water, slice each circle into 6 wedges.Ĭarefully pull the wedges away from the center to separate them just a bit there should be about 1/2" space between them, at their outer edges. NOTE: I froze my scones first, and then added the milk and coarse sugar. I recommend using separate baking sheets.īrush each circle with milk, and sprinkle with coarse white sparkling sugar or cinnamon sugar, if desired.** Even though I spaced them, they spread out and fused a bit together. *NOTE: I found that room was "tight" to place two circles onto one baking sheet. Round each half into a 5" circle (if you haven't incorporated any add-ins) or a 6" circle (if you've added 2 cups of fruit, nuts, etc.). Scrape the dough onto the floured parchment or pan, and divide it in half. Sprinkle a bit of flour atop the parchment or pan. Line a baking sheet with parchment if you don't have parchment, just use it without greasing it. ![]() I simply pressed the dough together, and it worked out great. ***I found that my dough didn't turn out very moist. In a separate mixing bowl, whisk together the pumpkin and eggs till smooth.Īdd the pumpkin/egg to the dry ingredients and stir until all is moistened and holds together***. Stir in the ginger and/or chips, if you're using them. **NOTE: Grating cold butter helps to incorporate it into the dry ingredients, much easier. Work in the butter** just until the mixture is unevenly crumbly it's OK for some larger chunks of butter to remain unincorporated. In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and spices.
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