| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Baked, Brunch, Foodservice, Lunch |
48 |
Servings |
INGREDIENTS
| 4 |
|
Lb. dry scone mix |
| 12 |
oz |
Honey |
|
|
Milk |
| 8 |
oz |
Currants |
| 3 |
T |
Grated orange peel |
| 2 |
t |
Ground nutmeg |
|
|
Egg wash |
INSTRUCTIONS
Method: Follow package instructions to prepare scone dough. Combine
and mix honey with milk as substitute for liquid requirement. Add
currants, orange peel and nutmeg to scone mix. Stir honey mixture
into dry mixture to form soft dough. Turn onto floured board and
knead lightly. Divide dough in half. Roll into two rectangles
8x30-inches, 1/2-inch thick. Cut each rectangle lengthwise down the
center then into six crosswise squares. Cut each square into two
triangles. Place on greased sheet pans and brush with egg wash. Bake
in 400[F oven 12-15 minutes or until golden brown. Posted to
MM-Recipes Digest V4 #095 by "Mark " <mviers@inmind.com> on Apr 6,
1997
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