Today's Tip
To prevent burning saucepan when boiling milk, sprinkle bottom of the pan with granulated sugar. Let it get hot, then pour in the milk. It also keeps milk from boiling over More Tips

Detailed, Step by Step Instructions and Explanations. Fully Illustrated. Both US and Metric Measurements. Nutrition Facts. Preparation Time. Cooking Time. Waiting Time. All Recipes Tried and True. Get Your Fill of the Platinum Pumpkin Cheesecake Recipes Collection.

The Internet's Most Comprehensive Recipes Collection

Buy Now!                                    

Frosted Raspberry Almond Scones


• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 teaspoons baking powder
• 1/4 cup sugar
• 3 tablespoons cold butter, cut into small pieces
• 8 ounces plain non-fat yogurt
• 1/4 cup raspberry preserves
• 1/4 cup coarsely chopped almonds
• 1 cup powdered sugar
• 4 teaspoons water


1. Preheat the oven to 400 degrees.
2. In a large bowl, combine the flour, soda, salt, baking powder, and sugar. Using a pastry blender, cut in the butter until the mixture resembles coarse crumbs. Add the yogurt and stir until just moistened. The dough will be sticky.
3. Turn the dough out onto a lightly floured surface. Knead 5 or 6 times. Pat into an
8-inch circle.
4. Place the circle onto a baking sheet coated with DuPontTM Teflonฎ non-stick coating.
5. Using a sharp knife, make scoring marks for 12 wedges. Make a 1/2-inch slit into the center of each wedge. Place 1 teaspoon or so preserves into each slit.
6. Sprinkle almonds over the entire top of the dough circle. Bake 12 minutes or until golden brown.
7. Let cool slightly and cut at the score marks. Mix the frosting ingredients together,
adding more water if too thick. Drizzle each wedge lightly with frosting. Serves: 12

         ©2007-2017 All rights Reserved.