RASPBERRY BUTTERMILK SCONES
- 1 1/2 c Plus 2 tablespoons flour; (divided use)
- 1/4 c Sugar
- 2 tsp Baking powder
- 1/4 tsp Baking soda
- 1/4 tsp Salt
- 3 tbs Cold butter; thinly sliced
- 1/2 c Buttermilk
- 1 lg Egg
- 2 tsp Vanilla extract
- 1 tsp Raspberry extract;(optional)
- 1/2 tsp Almond extract
- 1 c Fresh raspberries
Preheat oven to 400 F. Lightly grease a baking sheet with shortening
or softened butter. In a large bowl, stir together 1 1/2 cups of
the flour with the sugar, baking powder, baking soda and salt. Cut
in the butter until the mixture resembles coarse meal. Make a well
in the center and pour in the buttermilk. Add the egg and extracts.
Stir quickly just to blend the wet and dry ingredients. Toss raspberries
with 1 tablespoon of the remaining flour. Quickly stir into the soft
dough just until combined so they don't "bleed" too much.
Turn dough onto baking sheet and pat lightly into an 8inch round
pan. Dip a sharp knife in flour and cut into 8 equal wedges, cutting
through all the way to the baking sheet. Do not separate the pieces.
Sift remaining 1 tablespoon flour over the top. Bake 15 to 18 minutes
or until golden brown. Serve hot or warm. Makes 8 scones.
Source:
justberryrecipes.com
LEMON-RASPBERRY YELLOW CAKE
The red raspberry preserves filling in this lemony yellow cake
makes each slice pretty as a picture!
- 1 package SuperMoist lemon cake mix
- 1 1/4 cups water
- 1/3 cup vegetable oil
- 3 eggs
- 6 tablespoons raspberry preserves
| Lemon Buttercream Frosting: |
- 1 1/4 cups butter or margarine, softened
- 2 teaspoons grated lemon peel
- 3 tablespoons lemon juice
- 3 cups powdered sugar
|
Preheat oven to 350 degrees F. Grease (or slightly spray with cooking
spray) bottoms only of three 9-in. round baking pans. Beat cake mix,
water, oil and eggs in large bowl on low speed 2 minutes (do not overbeat);
( stand mixer ) or stir 3 minutes by hand. Pour into pans. Bake 18
to 20 minutes or until toothpick inserted in center comes out clean.
Cool 10 minutes; remove from pans. Cool completely, on racks about
1 hour. Fill layers with raspberry preserves. Frost side and top of
cake with Lemon Buttercream Frosting. Store covered in refrigerator.
Lemon Buttercream Frosting:
Beat butter, lemon peel and lemon juice in medium bowl on medium
speed 30 seconds. Gradually beat in powdered sugar. Beat 2 to 3
minutes longer or until light and fluffy. Makes 16 servings
Source:
freeweeklyrecipes.com
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