| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Scottish |
Breads, Ethnic |
8 |
Servings |
INGREDIENTS
| 2 |
c |
Flour |
| 1 |
ts |
Salt |
| 1 |
ts |
Baking soda |
| 2 |
ts |
Cream of tartar |
| 3 |
tb |
Butter; room temperature |
| 1 |
|
Egg; room temp light beat |
| 1/2 |
c |
Buttermilk; room temperature |
INSTRUCTIONS
In bowl, mix flour, salt, baking soda and cream of tartar. Stir thoroughly.
With fingers, rub the butter into the dry ingredients. Gradually stir
beaten egg and buttermilk into the flour mix. If it is a bit too moist and
sticks to hands, add a bit of flour. Turn the dough onto a lightly floured
work surface and knead as little as possible to achieve a soft, pliable
dough ball. Divide dough into 2 equal parts. Flatten each with the
knuckles into a round disc. About 6" in diameter and 1/2" thick. Prick
about a dozen times with fork. Then cut in four sections each. Bake on
lightly greased baking sheet until tan. At 375 degrees for about 15
minutes. You can add 1/2 cup raisins or currants if you wish. FROM: SUSAN
HOHLWEG (MSPN49A)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“God loves each of us as if there were only one of us. #Augustine”