| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Bread |
8 |
Servings |
INGREDIENTS
| 2 |
c |
Flour |
| 3 |
ts |
Baking powder |
| 2 |
tb |
Sugar |
| 1/4 |
ts |
Salt |
| 4 |
tb |
Butter |
| 2 |
|
Eggs |
| 1/3 |
c |
Heavy cream |
| 2 |
ts |
Sugar |
INSTRUCTIONS
From: p01046@psilink.com (Jessica Litman)
Date: 20 Nov 1994 16:41:20 -0500
This is the best scones recipe I've seen; it's from the Sunset Cookbook of
Breads.
Reserve about 1 tablespoon of white from one of the eggs. Beat the
remaining eggs together until combined. Mix together the flour beaking
powder sugar and salt. Cut in the butter with a fork, two knives, or your
fingers. [variations: I add some grated orange peel and 1/2 cup of dried
cranberries, or some dried currants, or some dried blueberries in which
case I use part maple sugar, or chopped up dried apricots at this point.]
Stir the cream and eggs together, and add to the dry ingredients; stir with
a woooden spoon to make a stiff dough. Knead lightly on a floured board,
divide dough into halves, and roll each half into a 6" circle. Cut each
circle into 4 wedges. Put wedges on an ungreased cookie sheet, brush with
the reserved egg white, sprinkle with the 2 teaspoons sugar, and bake at
400 degrees for 15 minutes.
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
A Message from our Provider:
“The art of love is God at work through you. #Wilferd A. Peterson”