1 no ingredients
Directions
1 1/2 c all-purpose flour
1/4 c sugar
1 T baking powder
1 t cinnamon
1/3 c margarine
1 c bran
2/3 c dried apples
1/2 c raisins
1/3 c water
2 egg white
Heat oven to 400 degrees. Lightly spray cookie sheet with non-stick
spray
or oil lightly. Combine flour, sugar, baking powder, and cinnamon;
cut in margarine until mixture resembles coarse crumbs. Stir in oat
bran, apples and raisins. Add combined water and egg whites, mixing
just until moistened. Shape dough to form a ball. Turn out onto a
lightly floured surface. Knead gently 6 times. Pat a 9-inch circle
onto prepared cookie sheet. Score dough into 8 wedges; do not
separate. Bake 18 to 20 minutes or until lightly golden brown, Break
apart; serve warm with jelly, jam, or
fruit preserves. Makes 8 scones. (about 280 calories each)
Servings: 8 servings
Apple Raisin Scones Recipe brought to you by Recipe Ideas
Categories: Apple; Bread; Breads; Fruit
The History of Recipes
Food historians have tracked the existance of recipes way back into distant history, at least as far back into recorded history as ancient Egypt, and maybe even further. In practice though, sadly, these ancient cookbooks were just very simple pictorial, hieroglyphic or cunieform instructions for meal preparation.
Fascinatingly, the oldest recipe in existence, according to Professor Solomon Katz, is a series of stone tablets in the Sumerian language which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel `exhilarated, wonderful and blissful`. During Roman times around 25BC a roman called Apicius assembled a number of documents describing recipes prepared by his fellow Romans. In his publication, Apicius describes how the roman meals were separated into starters, main meal and afters, a style of dining still practiced today. Aspicius also recounts how the chefs of Roman times used a good variety of spices and herbs, including a few that are still present in modern kitchens such as basil, fennel and dill. As our culinary historical trip moves on a few more years there were a couple of interesting books which appeared in the 1300s ; a recipe book called `Forme of Cury`, and another, similary named `Curye on Inglish`. The titles are a little misleading though, they are unconnected to the spicy food that is popular today, but instead descriptions of the types of meals served to the rich and wealthy people of those days. In the fifteenth century, knights returning from the crusades brought back many foods and herbs from Arab cooking, including spices such as rosemary and coriander. These new culinary innovations was responsible for an eruption in manuscripts on cookery, many of which are kept safe in private collections. By the arrival of the 20th century, cookery publications were in great demand, mostly as a result of more people being able to read, leisure time and being a little richer. |
We hope you enjoy this Apple Raisin Scones recipe.
