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Full Online Book HomeLearning KitchenBread - Scones - Buttermilk Oatmeal Raisin Scones
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Bread - Scones -  Buttermilk Oatmeal Raisin Scones Post by :GarLin2004 Category :Learning Kitchen Author :Unknown Date :December 2011 Read :2389

Click below to download : Bread - Scones - Buttermilk Oatmeal Raisin Scones (Format : PDF)

Bread - Scones - Buttermilk Oatmeal Raisin Scones

1/4 c sugar
1 1/2 c whole wheat flour
1 1/2 c rolled oats
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3 tbsp soft margarine
1 c raisins
1 1/4 c buttermilk

Preheat to 425. Set aside 1 1/2 tsp sugar for the topping.

Combine whole wheat, oats, remaining sugar, baking powder, baking soda and salt. Work in the margarine until the mixture is crumbly. Stir in raisins. Add buttermilk and stir. Knead dough about 10 times on a lightly floured surface.

Divide dough into 3 equal pieces. Pat each piece into a 3/4 inch thick circle. Place on a baking sheet and cut into fourths with a knife. Sprinkle with reserved sugar.

Bake at 425 about 15 to 20 minutes, or until lightly browned. Serve hot.
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Bread - Scones -  Cherry Almond Scones Bread - Scones - Cherry Almond Scones

Bread - Scones -  Cherry Almond Scones
1 cup dried red tart cherries 2/3 cup hot water 3/4 cup buttermilk 2 eggs, separated 2 Tblsp. brown sugar 1-1/2 tsp. almond extract 2 cups all-purpose flour 2 tsp. baking powder 1/2 tsp. baking soda 1/2 tsp. salt 1/2 cup unsalted butter, very cold and cut in small cubes 1/2 cup sliced almonds Preheat oven to 425° F. Lightly grease large sheet pan or line with parchment paper. In a small deep bowl, pour hot water over dried cherries. Let stand for 5 minutes and then drain well. Pat dry with paper towel and set aside. In a 2-cup glass

Bread - Scones -  Blueberry Scones Bread - Scones - Blueberry Scones

Bread - Scones -  Blueberry Scones
Makes 8 2 cups all-purpose flour 3 tablespoons sugar, plus more for sprinkling tops 1 tablespoon baking powder 3/4 teaspoon salt 6 tablespoons (3/4 stick) cold unsalted butter, cut into pieces 1 1/2 cups fresh blueberries, picked over and rinsed 1 teaspoon grated lemon zest 1/3 cup heavy cream, plus more for brushing tops 2 large eggs, lightly beaten Adjust rack to center of oven, and heat to 400 degrees. Place a Silpat baking mat on a baking sheet, and set aside. In a large bowl, sift together flour, 3 tablespoons sugar, baking powder, and salt. Using a pastry blender, or