| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Bread | 16 | Servings | |
INGREDIENTS
| 3 1/2 | c | Flour |
| 1 | pn | Salt |
| 3/4 | c | Butter |
| 1 | tb | Baking powder |
| 1/2 | c | Sugar |
| 1 | Egg | |
| 1/2 | c | Milk |
| 1/2 | c | Raisins |
INSTRUCTIONS
From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke) Date: Tue, 27 Jul 93 13:13:42 +0200 From: ellen@iti.org (Ellen Sudia) Cut together butter, flour, salt and baking powder. Add sugar and raisins. Make well in center of the mixture; add egg and small amount of milk. If mixture appears to be too dry, add more milk. Blend to a nice, smooth dough. Roll out on floured board to 1/2 inch thick. Use cutter with 2-inch fluted edge. Place on lightly greased baking sheet, brush with beaten egg. Bake in 350-degree F oven for 10-15 minutes. Center of bottom should be lightly colored. Serve hot. Note: I copied this recipe couple of years ago from a newspaper; supposedly, those *are* the scones served in the Palace. If I remember right, the recipe came with an article about a guy who used to be cook there. REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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