| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Breads |
12 |
Scones |
INGREDIENTS
| 2 |
c |
Flour; unsifted |
| 1/4 |
c |
Sugar |
| 2 |
ts |
Baking powder |
| 1/2 |
ts |
Baking soda |
| 1/2 |
ts |
Salt |
| 1/4 |
c |
Butter or margarine |
| 2 |
|
Eggs |
| 1/3 |
c |
Sour milk (see NOTE) |
INSTRUCTIONS
Preheat oven to 400 F (hot).
Grease a baking sheet. Mix dry ingredients thoroughly. Mix in fat only
until mixture is crumbly. A pastry blender, two table knives, or a fork
may be used.
Beat eggs; add milk. Stir into dry ingredients. Mix just until
moistened. Divide dough in half. Place on baking sheet. Shape each half
of the dough into a 7-inch circle about 1/2-inch thick.
Cut each circle of dough into six wedges. Prick with a fork.
Bake 12 minutes or until lightly browned.
Calories per scone: About 145
VARIATION: FRUIT SCONES
=======================
Add 1/2 cup chopped raisins or dates to egg-milk mixture. Proceed as in
basic recipe. About 165 calories per serving with raisins or dates.
NOTE: To make sour milk, mix 1 teaspoon vinegar or lemon juice with enough
sweet milk to make 1/3 cup. Let stand 5 minutes.
Source: FOOD -- by U.S. Department of Agriculture
Typed for you by Karen Mintzias
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/usdafood.zip
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