| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Breads | 1 | Servings | |
INGREDIENTS
| -sherie childers; (tspg21b) | ||
| 2 | c | All-purpose flour |
| 1/4 | c | Butter |
| 1 | tb | Sugar |
| 1/3 | c | Milk |
| 1 | tb | Baking powder |
| 2 | Eggs | |
| 1/2 | ts | Salt |
INSTRUCTIONS
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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