Friday, September 11, 2009

Raisin Scones


Was browsing thru the recipes at this website and interested to try out the scones recipes. Simple ingreadients (all in ur pantry), but instead of huge slices of scones , I shaped it into bit sized biscuit types instead,making it easir for the smaller nephews to handle (meaning leaving crumbs all over the place).Also, you can subs the raisin with other dry ingreadients like chocolate chips or dates. Once they get home asked the mother to bake the same like Autie Ana did and to be eaten with strawberry jam too..awwww....( that must be a compliment then !). Try this scones, it sure rock!.Adapted and edited from Grandma Johnson Scones at Allrecipes.com


Ingredients
1 cup sour cream ( i sub with buttermilk instead)
1 teaspoon baking soda
4 cups all-purpose flour
1 cup white sugar
2 teaspoons baking powder
1/4 teaspoon cream of tartar
1 teaspoon salt
1 tsp. vanilla essence
1 cup butter
1 egg
1 cup raisins / dates
Condensed milk for glazing


DIRECTIONS
1.In a small bowl,combine the sour cream and baking soda, set aside. Preheat oven to 350 degrees F (175 degrees C).

2. Mix the butter (room temp.) with the sugar , beat the egg with vanilla , and add to sugar & butter mixture.

3. mix well the dry ingredients and then add them to the butter/sugar/egg/vanilla, just to get all together, do not overmix.

4. Add the Sour Cream w/baking soda, again, do not overmix, just until everything is lighly moistened.Mix in the raisins.

5.Turn dough out onto a lightly floured surface, and knead briefly. Roll or pat dough into a 3/4 inch thick round. Cut into 12 wedges, and place them 2 inches apart on the prepared baking sheet. You can also glazed the top with milk and coloured sugar. (somewhat my dough was a bit sticky , so i just scoop a spoonful of dough onto the baking sheet and flattened them out with bottom of glass, much like drop cookies, anyway these bite size are easier to handle by the nieces and nephews)

6.Bake 12 to 15 minutes in the preheated oven, until golden brown on the bottom.

7. Served this with jam and cream or just eat as it is, delish!

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