Country Scones

Mock Champagne Punch

| Christmas Recipes

Cooking receipe to make Mock Champagne Punch under category Christmas Recipes. You may find some video clips related to this receipe below.2 pkg Crystal Light Lemon Lime drink mix ( if not available use 2 3-oz pkgs of Koolaid and 2 cups sugar)1 46 oz can unsweetened Pineapple Juice (any brand, I us

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Butterscotch Meringue Pie Recipe

| Pies And Pastries

Type: Butterscotch Meringue Pie Free Cooking Recipe - Pies And Pastries the best! Ingredients / Directions 1 (9-inch) pie shellbaked1 cup(s) packed light brown sugar1/4 cup(s) cornstarch1/2 teaspoon salt1 cup(s) water1 2/3 cup(s)s milk1/3 cup(s) butter3 egg yolks (reserve whites)1 1/2

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Rum Sour

| Drink Master

Cooking receipe to make Rum Sour under category Drink Master. You may find some video clips related to this receipe below. Juice of 1/2 Lemon 1/2 tsp Powdered Sugar 2 oz Light RumShake with ice and strain into sour glass. Decorate with a 1/2 slice of lemon and a cher

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Simple Furikake Japanese cooking recipe

| Japanese

Ingredients 1 cup sesame seed 1 cup of ground nori or shaved nori salt, to taste nanami togarashi (optional) Directions 1If nori is in sheets, shave on a grater, or put into a coffee grinder. 2Mix all ingredients in a bowl. 3Add nanami togarashi (Japanese spice mix) for added flavor and kick.

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Cooking receipe to make Country Scones under category Everyday Recipes. You may find some video clips related to this receipe below.

Country Scones

Recipe By :Seven Gables Inn

Serving Size : 16 Preparation Time :0:00

Categories : Cookies Scones

Amount Measure Ingredient — Preparation Method

——– ———— ——————————–

Hot water

1/2 cup raisins or currants

2 cups all-purpose flour

6 tablespoons sugar

2 teaspoons baking powder

3/4 teaspoon salt

1/2 teaspoon baking soda

5 tablespoons butter — cut into pieces

1 cup sour cream

1 egg

1 teaspoon sugar — mixed with

1/8 teaspoon ground cinnamon

Preheat oven to 350 degrees. Grease a cookie sheet.

In a small bowl, pour enough hot water over the raisins to cover. Let the

raisins stand for 5 minutes. Drain well and set aside.

In a food processor, combine the flour, sugar, baking powder, salt and

baking soda. Pulse 3 or 4 times to mix. Add the butter and process for 1

minute, until the mixture resembles cornmeal and the butter is completely

blended.

Transfer to a large bowl. Add the sour cream, raisins and egg. Stir just

until the dough clings together.

On a floured surface, knead the dough gently 10 to 12 times. Roll or pat the

dough to a 1-inch thickness. Cut with a round or patterned cutter.

Place on the cookie sheet and sprinkle with the cinnamon sugar.

Bake for 20 to 25 minutes, or until lightly browned.

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