Name: Oven Scones
Ingredients: 2 c Self-rising flour; 1 tb Baking powder; pn Salt; 2 tb Cold butter, cut in small pieces; 1 c To 1 1/3 c milk; Milk to bush on scones; Butter

It is natural...for us to trust in ourselves. It is so natural, and so confirmed by the habits of a lifetime, that no ordinary difficulties or perplexities avail to break us of it. It takes all God can do to root up our self-confidence. He must reduce us to despair; He must bring us to such an extremity that the one voice we have in our hearts, the one voice that cries to us wherever we look round for help, is death, death, death. It is out of this despair that the superhuman hope is born. It is out of this abject helplessness that the soul learns to look up with new trust to God… How do most of us attain to any faith in Providence? Is it not by proving, through numberless experiments, that it is not in man that walketh to direct his steps? Is it not by coming, again and again, to the limit of our resources, and being compelled to feel that unless there is a wisdom and a love at work on our behalf, immeasurably wiser and more benign than our own, life is a moral chaos?... Only desperation opens our eyes to God’s love.

James Denney

CATEGORY	CUISINE	TAG	YIELD
Dairy		Breads, Beverages	12	Servings

INGREDIENTS

2	c	Self-rising flour
1	tb	Baking powder
	pn	Salt
2	tb	Cold butter, cut in small pieces
1	c	To 1 1/3 c milk
		Milk to bush on scones
		Butter

INSTRUCTIONS

The basic scone.  "To die for".
Preheat oven to 450F (230C).  Very lighty grease a large baking sheet; set
aside.  Sift flour, baking poder and salt into a large bowl. With your
fingers, rub in butter until mixture is crumbly. Make a well in center of
mixture; add milk and mix with a fork to make a dough that BARELY holds
together (you may need to press dough together with your hands). Turn out
onto a floured surface and knead lightly just until smooth. Roll out with a
floured rolling pin or pat dough with your hands to make a round about
3/4-inch thick. Cut in rounds with a 2-inch fluted or plain cookie cutter.
Arrange 1 to 1 1/2-inches apart on baking sheet; brush tops lightly with
milk.  Bake 8 to 10 minutes or until well risen and golden. Transfer to a
wire rack and cool 5 minutes.  Split and serve warm with clotted cream (if
you can get it!) or sweet butter or whipped cream, plus strawberry
preserves. Makes about 12 scones. VARIATIONS: Rich Oven Scones: Add 1
tablespoon sugar to the dry ingredients. In place of the 2/3 cup milk, use
a mixture of 1 lightly beaten egg and 5 tablespoons milk.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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