| 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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