| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Scones |
8 |
Servings |
INGREDIENTS
| 1 1/3 |
c |
Unsifted flour |
| 1/2 |
ts |
Baking soda |
| 1/4 |
ts |
Baking powder |
| 1/4 |
ts |
Salt |
| 1 |
tb |
Sugar |
| 1/2 |
|
Stick margarine |
| 1 |
ts |
Grated orange rind or |
| 1 1/2 |
ts |
Grated fresh orange rind |
| 1 1/2 |
tb |
Vinegar |
| 6 |
tb |
Orange juice |
| 1 |
md |
Egg; beaten |
|
|
Milk |
|
|
Additional sugar |
INSTRUCTIONS
1. Stir together flour, soda, baking powder, salt, and sugar.
2. Cut in margarine with a pastry blender until the mixture resembles
coarse corn meal. Add orange rind and mix well.
3. Combine vinegar and orange juice. Make a well in the center of the flour
mixture. Add the orange juice mixture and egg all at once.
4. Stir mixture with a fork until all dry ingredients are moistened. Turn
onto a floured surface and knead gently about 10 times.
5. Pat dough into a rectangle 6" by 8". Cut into four squares and cut each
square diagonally to make triangles.
6. Brush tops with milk and sprinkle with additional sugar. Bake at 425
degrees on a greased cookie sheet for 10 minutes or until golden brown.
Makes 8 scones. Serve for breakfast, brunch or luncheon.
Recipe by: Henry Jr. High Recipes
Posted to MC-Recipe Digest V1 #1062 by Diana Stephens
<mdstephe@ix.netcom.com> on Jan 29, 1998
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