| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Dairy | British | Bread | 8 | Servings |
INGREDIENTS
| 8 | oz | Self-raising flour |
| 1/2 | ts | Baking powder |
| 2 | oz | Butter or margarine |
| 2 | tb | Caster sugar (granulated sugar) |
| 3 | oz | Mixed dried fruit (e.g.; raisins) |
| 1/4 | pt | 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. Preheat oven to 425 F. Sift the flour and baking powder into a bowl. Rub in the butter until the mixture resembles fine breadcrumbs. Stir in the sugar and fruit and add enough milk to mix to a soft dough. Turn onto a floured surface, knead lightly and roll out to 3/4-inch thickness. Cut into 2-inch rounds and place on a lightly floured baking sheet. Brush with milk to glaze. Bake for 10 minutes then cool on a wire rack. Serve with butter and jam (or clotted cream--sort of like whipped cream (yum yum)). Tip: Most scones will keep for a day or two if stored in an airtight container, but are always best reheated in the oven for a few minutes before serving. REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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