| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | American | Breads | 1 | Servings |
INGREDIENTS
| 3 1/2 | c | Flour;all purpose* |
| 6 | tb | Baking powder salt |
| 1 | tb | Sugar;granulated |
| 1/4 | c | Shortening or lard |
| 1 | Egg | |
| 1 1/2 | c | Milk |
INSTRUCTIONS
*Canadian all purpose flour is very hard; the American equilvant is bread flour This recipes comes from the town of Fergus, Ontario, founded by two Scots in the 1880s. A girdle is a large cast iron pan. Heat flat cast iron pan on low heat for 10 to 15 minutes or until hot. (To test, sprinkle with a little flour; if it browns in 10 to 15 seconds, the pan is hot enough.) Meanwhile in a large mixing bowl, stir flour, baking powder, salt and sugar; with fingertips, rub in shortening or lard till crumbly. Whisk egg with 1 cup of the milk. Make a well in the centre of the dry ingredients; pour in the liquid. With wooden spoon, stir to make soft, but not sticky dough, adding more milk as needed. Turn out onto floured board, knead 3 or 4 times. Pat or roll to no more than 1/4 - 1/2 inch. With sharp knife, cut into small triangles. Place a few at a time on pan; cook, rotating scones occasionally for 5 to 6 minutes or until bottoms are browned. Serve hot. MAKES: approx 2 DOZEN SOURCE: _From Our Mother's Kitchens_ From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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