| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Breads | 6 | Servings | |
INGREDIENTS
| -mary bowles dnsr31a | ||
| 9 | oz | Flour |
| 9 | oz | Margarine |
| 9 | oz | Cottage cheese |
| 1 | Egg | |
| 1 | ts | Salt |
| 1 | Egg yolk |
INSTRUCTIONS
Press cottage cheese through a sieve. Mix the flour and margarine; then add cottage cheese and knead together. Form the dough into a loaf and wrap it in aluminum foil. Set it aside at room temperature for 2 hours. On a floured board, roll out dough to about 1 inch thickness. Cut a checkered pattern into the dough with a knife. Cut the scones out with a small pastry cutter or a small glass. Put the scones on a cookie sheet and brush with egg wolk. Bake in preheated 350 degree oven and bake until their tops become golden. Best served while still warm. 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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