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. Finally, we
have Basic Scones.
Preheat oven to 425 F. Sift the flour, cream of tartar, baking soda and
salt into a bowl. Rub in the butter until the mixture resembles fine
breadcrumbs. Stir in the sugar and enough milk to mix to a soft dough.
Turn onto a floured surface, knead lightly and roll out to a 3/4-inch
thickness. Cut into 2-inch rounds and place on a floured baking sheet.
Brush with milk to glaze.
Bake for 10 minutes then cool on a wire rack. Serve with butter or cream,
and jam.
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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