Ingredients
3 1/2 C flour
2 T baking powder
1/2 C sugar
1/2 C butter +
2 eggs
1 C cream
1 C raisins
Method
Sources
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RecipeNLG
dataset
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Gathered
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RecipeNLG
Gathered
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Norwegian wafer iron — roll into cones for cream filling
Record your recipes and experiments — organized cooking journal
Thick Devonshire cream — afternoon tea scones, strawberry jam
Tiny intense dried grapes — scones, spotted dick, Irish soda bread
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Norwegian wafer iron — roll into cones for cream filling
Record your recipes and experiments — organized cooking journal
Thick Devonshire cream — afternoon tea scones, strawberry jam
Tiny intense dried grapes — scones, spotted dick, Irish soda bread
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Make jasmine tea and cool for 5 hours. Reboil tea, and pour over raisins, cover and leave on counter overnight. Cut butter into cubes and mix with mixer until blended in Combine the eggs and cream and whip for 1 minute Mix liquid and dry ingredients for 1 minute. Add raisens, divide dough into two halves and let rest under damp cloth for two hours. Cut and let rest 1 1/2 hours. Egg wash and bake at 375 for 18 minutes. Resting is the secret