Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenBread - Scones - Layered Jam Scone
Famous Authors (View All Authors)
Bread - Scones -  Layered Jam Scone Post by :nubian Category :Learning Kitchen Author :Unknown Date :December 2011 Read :3684

Click below to download : Bread - Scones - Layered Jam Scone (Format : PDF)

Bread - Scones - Layered Jam Scone

2 cups flour
2 tbs. sugar
1 tbs. baking powder
1/4 tsp. salt
1/2 cup butter
1/2 cup milk
2 eggs, beaten
3/4 cup raisins or currants
1/2 cup thick strawberry jam


Heat oven to 425 degrees F. Grease and flour an 8 inch round cake pan.

Combine flour, sugar, baking powder and salt. Using pastry blender or fork, cut in butter until mixture resembles coarse crumbs. (It may help to soften the butter in a microwave oven, but it should not be melted until liquid.) Add milk, eggs and raisins; stir just until dry ingredients are moistened.

With floured hands, pat half of dough into bottom of greased pan; press dough 3/4 inch up sides. Spread dough with jam. Top with remaining dough; spread evenly. Brush top with melted butter and sprinkle with sugar, if desired. Bake at 425 degrees F for 20-25 minutes or until toothpick inserted in center comes out clean. Serve warm.

Makes 8 servings.
If you like this book please share to your friends :
NEXT BOOKS

Bread - Scones -  Poppy Seed Almond Scones Bread - Scones - Poppy Seed Almond Scones

Bread - Scones -  Poppy Seed Almond Scones
2 c All-purpose flour 1/3 c Sugar 1 tb Poppy seeds 1 ts Baking powder 1/2 ts Salt 1/2 c Solid vegetable shortening, chilled and cut into bits 1/4 c Butter; unsalted, chilled and cut into bits 1/3 c Sour cream 1 lg Egg 2 ts Almond extract Traditionally served with tea in the afternoon, scones are lovely at brunch, too. Preheat the oven to 400°F. Mix the first 5 ingredients in a food processor. Add the shortening and the butter. Using on/off turns, process until the mixture resembles coarse meal. Whisk sour cream, egg and almond extract in a small
PREVIOUS BOOKS

Bread - Scones -  Harrods Scones Bread - Scones - Harrods Scones

Bread - Scones -  Harrods Scones
3 cups all-purpose flour 2 tablespoons baking powder 6 tablespoons cold butter -- cut into small piece 6 tablespoons sugar 1/2 cup golden raisins 1 cup milk Preheat the oven to 400 degrees. In a medium bowl, stir the flour and baking powder together until well blended. Using a pastry cutter, two knives or your fingers, cut or rub the butter in until the mixture resembles coarse crumbs. Stir in the sugar and raisins and mix well. Quickly stir in the milk to make a firm dough. Turn the dough out onto a floured work surface and knead lightly until smooth.
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT