| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Brunch, Foodservice, Lunch, Baked |
48 |
Servings |
INGREDIENTS
| 4 |
|
Lb. dry scone mix |
| 12 |
oz |
Honey |
|
|
Milk |
| 8 |
oz |
Currants |
| 3 |
tb |
Grated orange peel |
| 2 |
ts |
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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