Sunday, March 16, 2008

Rasin Scones

2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 cup butter or margarine
1 cup raisins
3/4 cup buttermilk (or add some lemon juice to milk)
1 egg while, lightly beaten
Additional sugar, for glaze

Preheat oven to 425 degree F. coat baking sheet with vegetable spray.

Combine flour, 2 tablespoons sugar, baking powder, soda, slat and nutmeg in large bowl. Cut in butter until mixture resembles course crumbs.

Stir in raisins, mix in milk, with fork. Gather into a ball and knead on lightly floured surface about 2 minutes, Roll or pat into a circle 3/4 inch thick and cut into wedges. Place 2 to 3 inches apart on prepared baking sheets. Brush with egg whites and sprinkle with sugar.

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