Sift flour. Then sift again with sugar, baking powder, and salt. Cut butter
into dry ingredients. Bet the milk and eggs together. Stir into dry
ingredients and blend thoroughly. Turn out on a floured board and knead
half a dozen times. Roll dough out to 1/2 " thickness. Cut into 2-inch
round. Preheat frying pan but do not greast. Place scones on pan surface
and heat for ten minutes. Turn and heat for another 10 minutes. This hot
bread can be baked on a flat surface over an open fire.
Reformatted by Elaine Radis
MC formatted/busted by Martha Hicks 4/98
Posted to MC-Recipe Digest by "Mega-bytes" <mega-bytes@email.msn.com> on
Apr 5, 1998
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