| 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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