| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Bread |
12 |
Servings |
INGREDIENTS
| 2 |
c |
Flour |
| 1/4 |
ts |
Salt |
| 2 |
ts |
Sugar |
| 1 |
c |
Milk |
| 1/8 |
ts |
Baking soda |
| 1 1/2 |
ts |
Baking powder |
| 1 1/2 |
tb |
Shortening |
| 1/2 |
c |
Currants |
INSTRUCTIONS
From: Sam.Waring%p12.f91.n382.z1@fidonet.org (Sam Waring)
Date: Sun, 20 Mar 1994 22:20:00 -0500
Sift flour, baking powder, salt, and sugar. Cut in shortening with fingers.
Add currants and soda to mix and stir into flour mixture with a fork. Turn
out onto a floured board. Knead slightly and pat or roll into 1/2"
thickness. Cut into triangles or circles. Bake these on an ungreased
griddle over medium heat. As one side becomes brown, turn and brown the
other side, then turn each scone slightly on edge and place on side of
griddle to the "fire". Turn until all edges are slightly browned. The
firing will cook the scones through from all sides so there will be no raw
dough in the center. Split and serve with butter, or fill with such as ham
or cream cheese.
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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