From: jills@vnet.IBM.com
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. Next we have
Drop Scones. These are * a lot * like pancakes.
Sift the dry ingredients together into a mixing bowl and make a well in the
center. Add the egg and half the milk and mix to a smooth batter.
Gradually beat in the remaining milk with the oil.
Heat a heavy frying pan or griddle and grease lightly. Drop tablespoons of
the batter onto the hot surface and cook until the top is blistered. Turn
with a spatula and cook until the underside is golden brown. Serve with
butter.
Tip: Keep the scones warm for serving by wrapping in a clean folded tea
towel--this way they will keep moist and warm until they are all cooked.
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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