| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Scones |
1 |
Servings |
INGREDIENTS
| 2 |
c |
All purpose flour; (up to 4) |
| 1 |
tb |
Baking powder |
| 1 |
ts |
Ground cinnamon |
| 1/2 |
ts |
Ground alspice |
| 1/2 |
ts |
Ground cloves |
| 1/4 |
ts |
Salt |
| 8 |
tb |
Butter; cut into small pieces |
| 1/4 |
c |
Currants or dark raisins |
| 1/2 |
c |
Granulated sugar |
| 2 |
tb |
Candied lemon; finely diced |
| 1/8 |
c |
Milk |
| 1/8 |
c |
Confectioners sugar |
| 1/4 |
ts |
Milk |
INSTRUCTIONS
ICING
Preheat oven to 375F. Thoroughly combine flour, baking powder, spices, and
salt in a bowl. With fingers, rub pieces of cold butter into flour mixture
until fine granules are formed. Add currants or raisins, sugar, and lemon.
Add milk and stir to form a soft dough. Lightly flour a board and turn out
dough, kneading it lightly about 10 times. Separate dough into 8 or 10
balls, and place on ungreased cookie sheet. Bake 12 to 15 minutes, or until
golden brown. Cool on wire rack. Mix confectioners sugar and milk into a
smooth icing. Drizzle icing over each scone. Serves 8 to 10.
NOTES : MAILING LIST 1995
Recipe by: Golden Maple Inn, Walcott Village, Vermont
Posted to recipelu-digest Volume 01 Number 440 by ctlindab@mail1.nai.net on
Jan 3, 1998
A Message from our Provider:
“We would worry less if we praised more. Thanksgiving is the enemy of discontent and dissatisfaction. #Harry Ironside”