| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | British | Bread | 4 | Servings |
INGREDIENTS
| 8 | oz | Plain flour |
| 1 | ts | Cream of tartar |
| 1/2 | ts | Soda |
| 1/2 | ts | Salt |
| 1 | oz | Caster sugar (granulated sugar) |
| 1 | lg | Egg |
| 8 | oz | (fl) milk |
| 1 | tb | Oil |
INSTRUCTIONS
From: jills@vnet.IBM.com Date: 18 Feb 1994 05:18:12 -0500 In answer to the recent request for scones, I dug some up from: Hamlyn All Colour Cakes and Baking cookbook. It is an honest-to-goodness British cookbook. Fruit scones are my favorite, so I'll write the recipe for them first. Because this is a British cookbook, the measurements may look a little different than you're used to. In these recipes, I assume that caster sugar is roughly equivalent to the American granulated sugar. Next we have Drop Scones. These are * a lot * like pancakes. Sift the dry ingredients together into a mixing bowl and make a well in the center. Add the egg and half the milk and mix to a smooth batter. Gradually beat in the remaining milk with the oil. Heat a heavy frying pan or griddle and grease lightly. Drop tablespoons of the batter onto the hot surface and cook until the top is blistered. Turn with a spatula and cook until the underside is golden brown. Serve with butter. Tip: Keep the scones warm for serving by wrapping in a clean folded tea towel--this way they will keep moist and warm until they are all cooked. REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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