| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
English |
|
1 |
Servings |
INGREDIENTS
| 2 |
c |
White flour |
| 1/4 |
c |
Butter or shortening |
| 3 |
ts |
Baking powder |
| 1/2 |
c |
Cream |
| 1/2 |
ts |
Salt |
| 2 |
|
Eggs* |
| 1 |
tb |
Or more sugar |
| 3 |
oz |
Sultanas, optional |
INSTRUCTIONS
* Reserve a little of the egg white to brush over the scones.
Sift together the flour, salt and baking powder. Incorporate the butter
until the mixture resembles breadcrumbs, then stir in the sugar and
sultanas. Add the egg and cream. Mix lightly to a soft dough. Roll out the
dough on a lightly floured surface to about 3/4 inch thick. Cut out rounds
using a fluted or plain biscuit cutter, or squares or triangles, lightly
re-rolling the dough as necessary. Place the scones on a parchment paper
lined cookie sheet and brush the tops with the milk. Bake at 425 degrees F
(220 C) for 12-15 minutes or until golden and a skewer inserted in the
mddle comes out clean. Cool on a wire rack. these can be made the day
before and reheated in a paper bag or tinfoil in the oven or microwave.
Served with clotted cream or jam. Posted to bakery-shoppe digest V1 Number
015 by Patricia_M._Spicer@magic.ca (Patricia M. Spicer) on Apr 8, 1997
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