Patty_WVJanuary 1, 2013


Raspberry Scones

Posted by: Ann_T (My Page) on Sun, Jan 12, 03 at 22:43

Home Cookin 4.8 Chapter: Recipes From Thibeault's Table

Raspberry Scones ================

2 1/4 cups flour, 1/2 cup sugar, 2 1/2 teaspoons baking powder, 1/2 teaspoon salt, 6 Tbsp. cold butter, 1 cup heavy cream, 3/4 cup fresh raspberries, extra cream and sugar

Preheat oven to 425 degrees F. Combine flour, sugar, baking powder, and salt. Cut butter into mixture with pastry blender until it resembles a course meal. Add cream and raspberries to dry ingredients. Mix lightly with fork until mixture forms a stiff dough. Knead on floured board just to incorporate all flour; try not to damage berries.

Roll into 7-inch round and cut into 6 or 8 wedges. Place 1 inch apart on greased baking sheet; brush tops with cream and sprinkle with sugar. Bake for 15 to 18 minutes.

Note: When adding fruit to the scone mixture, make sure the raspberries or blueberries are frozen. Otherwise you end up with crushed fruit. Still tastes as good, but not as pretty. I usually add the cream and when the dough has almost come together I add the frozen fruit. With the Chocolate you can add it along with the cream.

Home Cookin 4.8 Chapter: Recipes From Thibeault's Table


Butter-Lard Pastry

Posted by: Ann_T (My Page) on Sun, Jan 12, 03 at 22:43

================== 2 cups all purpose flour, 3/4 teaspoon salt, 1/3 cup butter, 1/3 cup lard (or shortening), 5 to 6 tablespoons of ice water

(note: if using for a sweet pie, add 1 or 2 teaspoons of sugar.) . Mix flour with salt, and cut in butter and lard.

(Note: I use the cuisinart to cut in my fat and then move the mixture to a bowl to add the water by hand). I like to have to do this by feel which I find I can't do by machine)

Put flour mixture in bowl and add water mixing with a fork until pastry comes together. Form in to a ball and cut in two pieces. Form each into a round flat disc and refrigerate for 1 hour.

Home Cookin 4.8 Chapter: Recipes From Thibeault's Table

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