| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Niger |
Tamwt01 |
16 |
servings |
INGREDIENTS
| 3 |
c |
Flour |
| 1/3 |
c |
Sugar |
| 1 |
ts |
Salt |
| 2 1/2 |
ts |
Baking powder |
| 1/2 |
ts |
Baking soda |
| 3/4 |
c |
Unsalted butter -; (1 1/2 sticks) |
| 1 |
c |
Buttermilk |
| 1/2 |
c |
Currants; (optional) |
| 1 |
tb |
Heavy cream; for brushing |
INSTRUCTIONS
Preheat oven to 400 degrees. Combine the flour, sugar, salt, baking
powder and baking soda in a large bowl. Add butter and mix with your
fingertips to a coarse meal. Add buttermilk and mix just until
combined. Add currants, if desired. Transfer dough to a floured board
and divide into 2 parts. Roll each to 3/4-inch thick rounds. Cut each
round into 8 wedges and place slightly separated on a greased baking
sheet. Brush the tops with the cream, and bake for 15 minutes, or
until lightly browned. Serve warm, split in half with butter and
marmalade. This recipe yields 16 scones.
Recipe Source: TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary
Sue Milliken From the TV FOOD NETWORK - (Show # WT-1A30 broadcast
10-02-1997) Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
10-22-1997
Recipe by: Susan Feniger and Mary Sue Milliken
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