P. 1
The Bread Baker Bible

The Bread Baker Bible

Views: 76|Likes:
Publicado porEye Will

More info:

Categories:Types, Recipes/Menus
Published by: Eye Will on Mar 10, 2011
Copyright:Attribution Non-commercial


Read on Scribd mobile: iPhone, iPad and Android.
download as PDF, TXT or read online from Scribd
See more
See less





1 cup fresh or frozen raspberries
1 3/4 cups all−purpose flour
3 teaspoons baking powder
1/4 cup granulated sugar
1/2 teaspoon salt
1/3 cup butter−flavor Crisco®
2 large eggs
1/3 cup milk or half−and−half
Cinnamon−sugar mixture

Preheat oven to 350 degrees F.

In a large bowl, sift together flour, baking powder, sugar and salt. Cut in Crisco with a pastry blender
until mixture resembles coarse crumbs. Gently stir in raspberries, taking care to keep them as whole as

Whisk eggs with milk or half−and−half. Lightly stir into the flour mixture.

Turn dough out onto a floured board, handling as little as possible. Shape the dough into two (6−inch
diameter x 3/4−inch thick) rounds. Score each circle into wedges with a sharp knife. Brush with a bit of
milk, then sprinkle with sugar−cinnamon.

Bake for 15 to 20 minutes or until lightly browned. Test with a wooden pick after 15 minutes of baking.

Rich Raspberry Scones


You're Reading a Free Preview

/*********** DO NOT ALTER ANYTHING BELOW THIS LINE ! ************/ var s_code=s.t();if(s_code)document.write(s_code)//-->