| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Bread |
8 |
Servings |
INGREDIENTS
| 2 |
c |
Self-rising flour |
| 1/2 |
ts |
Baking soda |
| 3/4 |
c |
Buttermilk |
|
|
Milk or egg for glaze; if desired |
INSTRUCTIONS
From: morrissey@stsci.edu (Mostly Harmless)
Date: Wed, 14 Jul 1993 14:15:36 GMT
This was posted on the eat-l mailing list in response to my request for
recipes for tea.
heat oven to 350 degrees. sift self-rising flour at least once into the
mixing bowl. stir soda into buttermilk until it begins to foam. pour into
well in center of flour and stir with fork incorporating just enough flour
to make a very soft dough. gather into ball and place on lightly floured
board. pat or roll into a circle, kneading very lightly. use spatula to cut
into 8 or 10 wedges. transfer to greased baking sheet. to give scones a
shine, brush with milk; for a golden gleam brush with an egg yolk beaten
with a tablespoon of water. bake for 10 to 12 minutes in upper third of
oven. wrap in linen napkin, tuck into basket and serve soon. makes 8-10
scones.
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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