| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Breads |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Baking powder |
| 1/3 |
c |
Baking soda |
| 2 2/3 |
tb |
Salt |
| 3 |
qt |
Sugar |
| 2 |
qt |
Butter |
| 2 |
qt |
Buttermilk |
| 32 |
|
Eggs |
INSTRUCTIONS
Butter, preserves & clotted cream (recipe follows) or whipped cream for
accompaniment.
Preheat oven to 400 degrees. Butter and flour a baking sheet or line with
baking parchment. Mix flour, baking powder, soda, salt & sugar; sift into a
medium bowl. With a pastry blender or with fingertips, cut butter into dry
ingredients until mixture is the consistency of fine crumbs. Whisk
buttermilk with eggs. Pour in milk all at once and stir to mix. As soon as
mixture holds together, turn out onto a floured work surface and knead
lightly. Roll to a thickness of 1/2 to 3/4 inch; cut into 2-1/2 inch rounds
with floured cutter. Or halve dough & knead gently to form 2 balls.
Flatten each ball to a thickness of 1/2 to 1 inch. With a sharp knife, cut
each round into 8 triangles. Arrange on prepared baking sheet and bake
until golden brown (20 to 30 minutes). Serve hot with butter, preserves and
cream, if desired. ORANGE/LEMON SCONES: With buttermilk-egg mixture, add 1
Tbsp grated orange or lemon rind. RAISIN SCONES: With buttermilk-egg
mixture, add 1 cup dark or golden raisins, dried currants or a combination.
SPICE SCONES: To dry ingredients, add 1 tsp mixed spices (equal amounts of
ground cinnamon, nutmeg, cloves & allspice). Per Serving: 200 calories, 4
gm protein, 31 gm carbohydrate, 7 gm fat, 50 mg cholesterol 235 mg sodium.
Posted to MM-Recipes Digest V3 #256
Date: Wed, 18 Sep 1996 18:09:42 -0400
From: BobbieB1@aol.com
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