| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Breads, Breakfast, Cakes, Scones |
8 |
Servings |
INGREDIENTS
| 6 |
oz |
Whole wheat flour |
| 6 |
oz |
Plain flour |
| 2 |
ts |
Bicarbonate of soda |
| 1 |
ts |
Cream of tartar |
| 1 |
oz |
Butter |
| 5 |
fl |
Sour cream |
| 4 |
oz |
Clear honey |
| 1 |
|
Egg |
|
|
Milk for glazing |
INSTRUCTIONS
Sift the flour, soda, and cream of tartar into a mixing bowl. Cut the
fat into the flour and rub it to a breadcrumb consistency. Miz the
sour cream and honey together until the honey is dissolved. Beat in
the egg. Make a well in the flour, pour in the liquid and mix to a
soft dough. Turn onto a floured board and knead in a little extra
flour if necessary. Roll out 1/2 inch thick and cut into rounds with
a 2-inch cutter. Lift onto a heated and greased bakestone and brush
the tops of the scones with a little milk.
Cook until the underside is golden, then turn and cook the other
side. Serve hot, split and spread with butter and honey: or serve
cold with butter or clotted cream.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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