| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | English | Bread | 8 | Servings |
INGREDIENTS
| 2 | c | All-purpose flour |
| 2 | ts | Baking powder |
| 1/2 | ts | Salt |
| 1/4 | c | Butter |
| 3/4 | c | Buttermilk |
INSTRUCTIONS
From: teresa marie Cannon <rubyd@wam.umd.edu> Date: 19 Nov 1994 09:25:33 -0500 Hot Scones, served as soon as they are removed from the oven, are an English specialty. Serve with butter or marmalade or jam. In large bowl, combine flour, baking powder and salt. Add butter. Combine with your fingers, a wooden sppon, or a pastry belnder until coarse crumbs form. Add buttermilk. Quickly stir to form a dough. Divide dough in half. Form each half into a ball. Flatten to a round. Place on lightly greased baking sheet. Cut each crosswise into 4 pieces but not all the way through. Bake at 425 degrees for 10-15 minutes. Serve Hot! Makes 8 scones. NOTE: You may substitute whole wheat flour for half of all-purpose flour. For a golden crust, brush scones before baking with beaten egg and sprinkle with brown sugar. Regular milk can be substituted for buttermilk. Buttermilk makes scones more tender and moist. REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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