The February 1997 issue of Southern Living had an article about scones and
some wonderful scone recipes. Here are a couple...
Combine first 6 ingredients; cut in butter with a pastry blender until
mixture is crumbly. Add buttermilk and dried cranberries, stirring just
until moistened. Turn dough out onto a lightly floured surface; knead 5 or
6 times. Pat into an 8-inch circle. Cut into 8 wedges, and place 1 inch
apart on a lightly greased baking sheet. Brush with milk, and sprinkle with
1 TBL sugar. Bake at 425 degrees for 15 minutes or until scones are golden
brown. Yield: 8 servings
Posted to EAT-L Digest 02 Mar 97 by PPFQP@AOL.COM on Mar 2, 1997.
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