| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Bread |
8 |
Servings |
INGREDIENTS
| 2 |
c |
Flour |
| 1/8 |
ts |
Ground nutmeg |
| 1/3 |
c |
Firmly packed brown sugar |
| 1/2 |
ts |
Salt |
| 1/3 |
c |
Unsalted butter; chilled |
| 2 |
ts |
Baking powder |
| 1 |
lg |
Egg |
| 1/8 |
ts |
Baking soda |
| 3 |
tb |
Molasses |
| 1/2 |
ts |
Ground ginger |
| 3 |
tb |
Milk |
| 1/2 |
ts |
Cinnamon |
| 1 |
ts |
Vanilla |
| 1/8 |
ts |
Ground cloves |
INSTRUCTIONS
From: Anne Elizabeth Callery <callery@leland.Stanford.edu>
Date: Wed, 13 Jul 1994 12:18:07 -0400 (EDT)
Preheat oven to 350F. Lightly butter a 10" circle on a baking sheet. In
large bowl, stir together flour, brown sugar, baking powder, baking soda,
spices, and salt. Cut the butter into the flour mixture, until it
resembles course crumbs. In a small bowl, stir together the egg, molasses,
milk, and vanilla. Add egg mixture to flour mixture and stir to combine.
(You could add raisins here if you want.) With lightly floured hands, pat
the dough into an 8" circle on the prepared baking sheet. Cut into 8
wedges. Bake 20-25 minutes. Let cool 5 minutes, then transfer to rack to
cool (some more). Recut into wedges, if necessary. (from "Simply Scones" by
Leslie Weiner and Barbara Albright)
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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