| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Breads |
8 |
Servings |
INGREDIENTS
| 2 |
c |
Basic scone bannock mixture |
| 1 |
|
Egg; lightly beaten |
| 1/2 |
c |
Milk; scant |
INSTRUCTIONS
Preheat oven to 425 deg.Put basic mixture into bowl.Make a well in
center.Add egg and scant 1/2 cup milk.Mix with fork to a soft,sticky
consistancy.Add a little more milk if needed.Turn onto well floured board
and,with hands,quickly shape into a round 3/4" thick.Cut out scones using
2" cookie cutter. Knead scraps together and cut again.Place scones slightly
apart on lightly floured baking sheet.Bake in preheated oven for 10 minutes
until golden brown and firm to the touch.Serve with sweet butter or lightly
whipped cream and the best preserves you can find.Makes 8. For fruit
scones:add 2 tabls.currants or chopped apricots to basic scone/bannock
mixture before adding egg and milk.For cheese scones:Add 2 tabls.grated
parmesan cheese to basic scone/bannock mixture before adding egg and
milk...
Irwin Solomon
MC formatted/busted by Martha Hicks 4/98
Posted to MC-Recipe Digest by "Mega-bytes" <mega-bytes@email.msn.com> on
Apr 5, 1998
A Message from our Provider:
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