| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
English |
Breads |
8 |
Servings |
INGREDIENTS
| 1 |
c |
Unbleached all purpose flour |
| 1/2 |
c |
Sugar |
| 2 |
ts |
Baking powder |
| 3 |
tb |
Butter or margarine |
| 1/2 |
c |
Raisins (plumped in milk, and drained, if you have time) |
| 1 |
|
Egg |
| 1/2 |
ts |
Lemon extract |
INSTRUCTIONS
From the King Arthur Flour 200 th Anniversary cookbook. Mrs. Humphries was
an elderly English woman who lived in a little pink house. Her scones are
rich and delicious.
less than 1/4 cup milk sugar to sprinkle on tops, (optional)
Preheat your oven to 425F. Combine the flour, sugar, and baking powder.
Rub in the butter or margarine with your fingertips. Add the raisins,egg,
and lemon extract. "MUSH IT UP AND ADD JUST ENOUGH MILK TO MAKE IT SAFT,
BUT NOT TOO STICKY: were Mrs. Humphries original directions. Drop BIG tbsp
of the batter onto a greased cookie sheet. Sprinkle the top with sugar if
you want a sweet finished scone. Bake for 12-15 minutes,depending on size.
Makes 8-10 scones.
Origin: Cookbook Digest Mar/Apr 93 Shared by: Sharon Stevens.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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