RASPBERRY SCONES
List of Ingredients
- 1 CUP FRESH OR FROZEN RASPBERRIES
- 1 3/4 CUPS FLOUR
- 3 TEASPOONS BAKING POWDER
- 1/4 CUP SUGAR
- 1/2 TEASPOON SALT
- 1/3 CUP BUTTER FLAVORED VEGETABLE SHORTENING
- 2 LARGE EGGS WHISKED WITH 1/3 CUP MILK OR HEAVY CREAM
- CINNAMON SUGAR MIXTURE
Instructions
- PREHEAT OVEN TO 350°.
- SIFT TOGETHER IN A BOWL THE FLOUR, BAKING POWDER, SUGAR AND SALT. CUT IN SHORTENING WITH A PASTRY BLENDER OR WITH YOUR FINGERS UNTIL MIX RESEMBLES COARSE CRUMBS. GENTLY STIR IN RASPBERRIES, TRYING NOT TO SMASH THEM.
- LIGHTLY STIR IN EGG MIXTURE. TURN OUT THE DOUGH ONTO A FLOURED BOARD. HANDLING AS LITTLE AS POSSIBLE, SHAPE THE DOUGH INTO TWO ROUNDS ON A COOKIE SHEET( APPROXIMATELY 6" IN DIAMETER AND 3/4" THICK). WITH A SHARP KNIFE, SCORE EACH CIRCLE INTO WEDGES. BRUSH WITH A LITTLE MILK AND SPRINKLE WITH THE SUGAR/CINNAMON MIXTURE.
- BAKE 15 TO 20 MINTUES OR UNTIL LIGHTLY BROWNED AND RISEN.
- TEST FOR DONENESS WITH A CAKE TESTER 15 MINUTES INTO THE BAKING.
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