| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Breads | 8 | Servings | |
INGREDIENTS
| 2 | c | Self-rising flour |
| 2 | T | Sugar |
| 1/4 | t | Salt |
| 1/2 | t | Baking powder |
| 6 | T | Vegetable shortening |
| 1/3 | c | Raisins |
| 5 | T | Milk, up to 7 |
| Vegetable shorting, for | ||
| cooking | ||
| Butter or margarine, for | ||
| serving |
INSTRUCTIONS
Sift flour, sugar, salt and baking powder together. cut in shortening until mixture resembles fine bread crumbs. Mix in raisin and then add enough milk to make as fairly soft but manageable dough. Roll out dough on a lightly floured surface to form an 8-inch round. Divid it into half, if desired. The scone is best cook as soon as the dough is made. Dividing the dough will make it easier to turn it in the skillet. Heat 1 tbsp. of shortening in a large, heavy skillet. Put dough into skillet and cook over low heat for 10-15 minutes until the dough has risen. It should be cooked more than halfway through and be well browned underneath. Lift up the scones and add more shortening to skillet, allowing it to melt and coat the bottom. Turn scone over then gently lower it back into the skillet. Cook the scone over low heat for 10 minutes, or until brown on the underside. Check during cooking and reduce heat, if necessary, to prevent it from overbrowning. While it is hot, cut the scones across into halves and spread with. Sandwich the halves back together and cut the scones into 8 wedges. Serve them immediately. Serving Ideas: The hot scones are tasty when spread with a cinnamon butter. To make the cinnamon butter: mix 1/2 cup butter and 3 tbsp. sugar and 1/2 tsp. cinnamon. Posted to MC-Recipe Digest V1 #805 by Nancy Berry <nlberry@prodigy.net> on Sep 25, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 265
Calories From Fat: 121
Total Fat: 13.5g
Cholesterol: 6.1mg
Sodium: 481.3mg
Potassium: 103.8mg
Carbohydrates: 32.3g
Fiber: 1.1g
Sugar: 7.8g
Protein: 3.6g