| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | British | Bread | 4 | Servings |
INGREDIENTS
| 8 | oz | Plain flour or plain wholemeal flour; if desired |
| 1 | ts | Cream of tartar |
| 1/2 | ts | Soda |
| 1 | pn | Salt |
| 2 | oz | Butter or margarine |
| 1 | oz | Caster sugar (granulated sugar) |
| 4 | oz | (fl) milk |
| Milk to glaze |
INSTRUCTIONS
From: [email protected] Date: 18 Feb 1994 05:18:12 -0500 In answer to the recent request for scones, I dug some up from: Hamlyn All Colour Cakes and Baking cookbook. It is an honest-to-goodness British cookbook. Fruit scones are my favorite, so I'll write the recipe for them first. Because this is a British cookbook, the measurements may look a little different than you're used to. In these recipes, I assume that caster sugar is roughly equivalent to the American granulated sugar. Finally, we have Basic Scones. Preheat oven to 425 F. Sift the flour, cream of tartar, baking soda and salt into a bowl. Rub in the butter until the mixture resembles fine breadcrumbs. Stir in the sugar and enough milk to mix to a soft dough. Turn onto a floured surface, knead lightly and roll out to a 3/4-inch thickness. Cut into 2-inch rounds and place on a floured baking sheet. Brush with milk to glaze. Bake for 10 minutes then cool on a wire rack. Serve with butter or cream, and jam. REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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