INGREDIENTS

INSTRUCTIONS

Using a pastry blender cut the butter into the flour and salt. Mix until
the mixture resembles coarse cornmeal. Add the sugar, baking soda and cream
of tartar. Mix well. Beat the eggs with the milk and add to the flour,
using a wooden spoon, to make a spongy mixture. Place the dough on a
well-floured plastic countertop or board and pat it out to 1/2-inch
thickness. Cut dough into rounds with a biscuit cutter. Flour your hands
and place rounds on a non-stick cookie sheet and leave for 10 minutes to
settle. Bake in a preheated oven at 450 degrees for 8 minutes. These should
be served with butter and/or jam, or with cream and jam for special
occasions. Makes 12 scones, depending on size of cutter.
Comments: I learned this recipe from Kitty Jenkins, who came to America
from Wales and settle in Pensylvania. It will convince you that a good rich
Welsh scone is not to be confused with the mild biscuits made in this
country.
Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 12-11-1991 issue -
The Springfield Union-News
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
09-01-1995
Recipe by: Kitty Jenkins
Converted by MM_Buster v2.0l.

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