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Raspberry - Buttermilk Scones

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Krause143

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May 23, 1997, 3:00:00 AM5/23/97
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Found this recipe in my local newspaper:

1 1/2 cups plus 2 tablespoons flour ( divided use)
1/4 cup sugar
2 teaspoons baking soda
1/4 teaspoon salt
3 tablespoons cold butter, thinly sliced
1/2 cup buttermilk
1 large egg
2 teaspoons vanilla extract
1/2 teaspoon almond extract
1 cup freash raspberries

Preheat oven to 400 dergrees. Lightly grease a baking sheet with
shortening or soft butter. In a large bowl, stir together 1 1/2 cups of
the flour with the sugar, baking powder, baking soda and salt. Cut in the
butter until the mixture resembles coarse meal. Make a well in the center
and pour in the buttermilk. Add egg and extracts. Stir quickly just to
blend the wet and dry ingredients. Toss rapberries with 1 tablespoon of
the remaining flour. Quickly stir into the soft dough just until combined
so they dont "bleed" too much.
Turn dough onto baking sheet and pat lightly into 8 - inch round. Dip a
sharp knife in flour and cut into 8 equal wedges, cutting through all the
way to the baking sheet. Do not separate the pieces. Sift remaining 1
tablespoon flour over the top. Bake for 15 to 18 minutes or until golden
brown. Serve hot or wearm. Makes 8 scorns.

Hope you like it.
Carrie
Come see whats new on my home page:
http://members.aol.com/krause143/carrie.htm

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