| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains |
|
Biscuits/, Scones/, Muffins |
12 |
Servings |
INGREDIENTS
| 2 |
c |
Self-rising flour |
| 2 |
ts |
Cinnamon |
| 6 |
tb |
Sugar |
| 1 1/2 |
|
Sticks unsalted butter; (3/4 cup) |
| 2 |
|
Eggs |
| 1/4 |
c |
Strong brewed Folgers Coffee |
| 1/4 |
c |
Milk |
| 1/2 |
c |
Golden raisins; (or chopped dried apricots) |
| 1/2 |
c |
Chopped pecans; (or walnuts) |
|
|
Extra milk and sugar for toppings |
INSTRUCTIONS
Stir together the flour, cinnamon and sugar. Cut the butter into tablespoon
pieces and blend (with a pastry blender or two knives) into the dry
mixture. (Butter pieces should be the size of small peas). Mix together the
eggs, coffee and milk. Stir into the dry mixture to form a soft dough. Stir
in the fruit and nuts. Turn out onto a floured board and gently pat into a
circle of dough about 1/2" thick. Cut out rounds with a floured biscuit
cutter and place them on a greased baking sheet. Gently brush tops with
milk and bake in a preheated 400 F. oven for 12-15 minutes or until golden
brown. Serve hot. 12 Large Scones
Per serving: 482 Calories; 2g Fat (3% calories from fat); 3g Protein; 117g
Carbohydrate; 32mg Cholesterol; 277mg Sodium
Posted to MC-Recipe Digest V1 #1030 by Lisa Minor <lisa@cybermill.com> on
Jan 22, 1998
A Message from our Provider:
“That man is truly happy who can say of all his substances, be it little or be it much, ‘The Lord gave it to me’. #Charles Spurgeon.”