| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Breakfast, Scones |
14 |
Servings |
INGREDIENTS
| 2 1/4 |
c |
All-purpose flour |
| 1/2 |
c |
Sugar |
| 3 |
ts |
Baking powder |
| 1/2 |
ts |
Salt |
| 2 |
ts |
Orange peel; grated |
| 1/4 |
c |
Butter |
| 1 |
|
Egg |
| 1 |
c |
Buttermilk |
| 1 |
c |
Prunes; finely chopped |
|
|
Sugar |
INSTRUCTIONS
Heat oven to 375° F. Grease cookie sheets. Lightly spoon flour into
measuring cup; level off. In large bowl, combine flour, 1/2 cupsugar,
baking powder, salt and orange peel; blend well. Using pastry blender or
fork, cut in butter until mixture is crumbly. Add egg and enough buttermilk
until mixture leaves sides of bowl and forms a moist dough. Stir in prunes.
To form each scone, drop 1/4 cup of dough onto greased cookie sheets.
Sprinkle with sugar. Bake at 375° F for 13 to 16 minutes or until edges are
light golden brown.
NOTES : Substitute raisins, chopped apricots or currants for the prunes.
Recipe by: Pillsbury Home Baking #117 Classic Cookbook
Posted to MC-Recipe Digest V1 #1032 by raprice@ibm.net on Jan 22, 1998
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