| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
c |
All purpose flour |
| 2 |
ts |
Baking powder |
| 1/4 |
ts |
Baking soda |
| 1/2 |
ts |
Salt |
| 1/4 |
c |
Sugar |
| 1/3 |
c |
Butter, cut up |
| 1/2 |
c |
Buttermilk |
| 1 |
lg |
Egg, lightly beaten |
| 1 |
ts |
Instant espresso powder |
| 1/2 |
c |
Chopped pecans |
| 1/2 |
c |
Semisweet chocolate mini-morsels, optional |
| 1 |
tb |
Milk |
| 1 |
tb |
Sugar |
| 1/2 |
c |
Semisweet chocolate mini-morsels |
INSTRUCTIONS
The February 1997 issue of Southern Living had an article about scones and
some wonderful scone recipes. Here are a couple...
Combine first 5 ingredients; cut in butter with a pastry blender until
crumbly. Combine buttermlik, egg and espresso powder; stir until powder
dissolves. Add buttermilk mixture, pecans, and if desired, 1/2 cup
mini-morsels to dry ingredients, stirring just until moistened. Turn dough
out onto a lightly-floured surface; knead 5 or 6 times. Divide dough in
half; roll or pat each portion into a 6-inch circle. Cut each circle into 8
wedges, and place wedges 1 inch apart on lightly greased baking sheets.
Brush with milk, and sprinkle with 1 TBL sugar. Bake at 425 degrees for 12
to 15 minutes or until scones are lightly browned.
Place 1/2 cup mini-morsels in a small heavy-duty zip-top plastic bag; seal.
Submerge bag in warm water until morsels melt. Snip a tiny hole in 1 corner
of bag, and drizzle over warm scones. Yield: 16 servings
Posted to EAT-L Digest 02 Mar 97 by PPFQP@AOL.COM on Mar 2, 1997.
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