| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Bread |
12 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
All-purpose flour |
| 1/2 |
c |
Whole-wheat flour |
| 1/4 |
c |
Bran |
| 2 |
ts |
Baking powder |
| 1/2 |
ts |
Baking soda |
| 1 |
ts |
Salt |
| 2 |
ts |
Cinnamon |
| 1/4 |
c |
Brown sugar |
| 1/2 |
c |
Unsalted; chilled butter |
| 1 |
|
Egg |
| 2/3 |
c |
Buttermilk |
| 2/3 |
c |
Dates |
INSTRUCTIONS
From: ranger@halcyon.com (sharon gorman)
Date: 30 Oct 1994 20:53:12 -0500
Combine the all-purpose and whole wheat flours, bran, baking powder, soda,
salt, cinnamon and brown sugar. Cut in the butter. Add the egg, buttermilk
and dates; do not overmix. (If the dough seems too sticky to work with add
a couple more tablespoons flour.)
Shape the dough into a rectangle about 2 inch think on a floured surface.
Cut into 12 triangles. Bake on an ungreased baking sheet in a preheated 350
degree oven about 25 minutes. Cool on a rack. Makes 12 scones.
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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