Lemon Raspberry Scones Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
2 cup: All purpose flour,
1/4 cup: Granulated sugar PLUS,
1 tbsp: Granulated sugar, divided
2 1/2 tsp: Baking powder,
1/4 tsp: Salt,
1/8 tsp: Ground nutmeg,
1/2 cup: Butter, chilled cut into small pieces
1/2 cup: Milk, 2 percent
1 each: Egg,
1 tsp: Lemon peel, grated
3/4 cup: Fresh raspberries OR blueberries,
1 tbsp: Butter, melted
Directions:
Preheat oven to 425 degrees F.
In large bowl, combine flour, 1/4 cup sugar, baking powder, salt and
nutmeg. Cut in the 1/2 cup butter with pastry blender or two knives
until mixture resembles coarse crumbs. Combine milk, egg and lemon
peel; mix well. Add milk mixture to dry ingredients mixing with fork
just until dry ingredients are moist and a soft dough forms. Gently
stir in raspberries (or blueberries).
Gather dough into a ball and gently knead on lightly floured surface
8 to 10 times. Place dough on lightly buttered baking sheet. Pat into
9 inch circle, 1/2 inch thick. With sharp knife, cut through dough to
form 8 wedges; do not separate. Brush top of dough with the melted
butter; sprinkle with remaining sugar. Bake until golden brown, 20 to
22 minutes. Cut through scsones, separating wedges; serve warm.
Makes 8 scones
Per serving: Calories: 282 (7% from protein, 48% from carbohydrate,
45% from fat) Protein: 5 grams Fat: 14 grams Cholesterol: 63 mg
Carbohydrate: 34 grams Sodium: 328 mg Exchanges: 2 bread, 2-1/2 fat
Source: Oregonian FoodDay June 1995 Typos by Dorothy Flatman
Submitted By DOROTHY FLATMAN On 07-04-95
Source from luhu.jp
In large bowl, combine flour, 1/4 cup sugar, baking powder, salt and
nutmeg. Cut in the 1/2 cup butter with pastry blender or two knives
until mixture resembles coarse crumbs. Combine milk, egg and lemon
peel; mix well. Add milk mixture to dry ingredients mixing with fork
just until dry ingredients are moist and a soft dough forms. Gently
stir in raspberries (or blueberries).
Gather dough into a ball and gently knead on lightly floured surface
8 to 10 times. Place dough on lightly buttered baking sheet. Pat into
9 inch circle, 1/2 inch thick. With sharp knife, cut through dough to
form 8 wedges; do not separate. Brush top of dough with the melted
butter; sprinkle with remaining sugar. Bake until golden brown, 20 to
22 minutes. Cut through scsones, separating wedges; serve warm.
Makes 8 scones
Per serving: Calories: 282 (7% from protein, 48% from carbohydrate,
45% from fat) Protein: 5 grams Fat: 14 grams Cholesterol: 63 mg
Carbohydrate: 34 grams Sodium: 328 mg Exchanges: 2 bread, 2-1/2 fat
Source: Oregonian FoodDay June 1995 Typos by Dorothy Flatman
Submitted By DOROTHY FLATMAN On 07-04-95
Source from luhu.jp