Recipes for Tea from Razzle Dazzle
1/2 cup chopped pear
2-1/2 cups all-purpose flour
1/2 cup whole wheat flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1 cup white sugar
1/2 teaspoon ground ginger
2 tablespoons margarine, cold
2 tablespoons butter, cold
1/2 cup buttermilk
1 tablespoon sugar
Preheat oven to 400 degrees. Spray cookie sheet with cooking spray.
In food processor, shred pear pieces. Remove from bowl and set
In food processor, combine white flour, wheat flour, baking powder,
baking soda, 1 cup sugar and ginger. Add margarine and butter,
pulsing machine on and off, until mixture has cornmeal-like texture.
Transfer dough to large bowl; stir in buttermilk and pear. Mix until
dough begins to clump together.
On lightly floured board, knead dough by hand. Roll dough to
1/2-inch thickness; cut into rounds with 2 1/2 inch biscuit cutter.
Sprinkle tops of rounds with remaining tablespoon of sugar. Place in
preheated oven and bake 10-15 minutes, until tops are golden. Serve
with jam. Makes 30 Scones
Nutritional Information, Per Scone: 89 calories; 17 g carbohydrate;
1.7 g fat
Razzle Dazzle Recipes
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