| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Grains | Biscuits/, Scones/, Muffins | 12 | Servings | |
INGREDIENTS
| 2 | c | Self-rising flour |
| 2 | ts | Cinnamon |
| 6 | tb | Sugar |
| 1 1/2 | Sticks unsalted butter; (3/4 cup) | |
| 2 | Eggs | |
| 1/4 | c | Strong brewed Folgers Coffee |
| 1/4 | c | Milk |
| 1/2 | c | Golden raisins; (or chopped dried apricots) |
| 1/2 | c | Chopped pecans; (or walnuts) |
| Extra milk and sugar for toppings |
INSTRUCTIONS
Stir together the flour, cinnamon and sugar. Cut the butter into tablespoon pieces and blend (with a pastry blender or two knives) into the dry mixture. (Butter pieces should be the size of small peas). Mix together the eggs, coffee and milk. Stir into the dry mixture to form a soft dough. Stir in the fruit and nuts. Turn out onto a floured board and gently pat into a circle of dough about 1/2" thick. Cut out rounds with a floured biscuit cutter and place them on a greased baking sheet. Gently brush tops with milk and bake in a preheated 400 F. oven for 12-15 minutes or until golden brown. Serve hot. 12 Large Scones Per serving: 482 Calories; 2g Fat (3% calories from fat); 3g Protein; 117g Carbohydrate; 32mg Cholesterol; 277mg Sodium Posted to MC-Recipe Digest V1 #1030 by Lisa Minor <lisa@cybermill.com> on Jan 22, 1998
A Message from our Provider:
“That man is truly happy who can say of all his substances, be it little or be it much, ‘The Lord gave it to me’. #Charles Spurgeon.”