| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Bread |
15 |
Servings |
INGREDIENTS
| 1/3 |
c |
Margarine or butter |
| 1 3/4 |
c |
Whole wheat flour |
| 3 |
tb |
Sugar |
| 2 1/2 |
ts |
Baking powder |
| 1/4 |
ts |
Salt |
| 1 |
|
Egg; beaten |
| 1/2 |
c |
Currants or raisins (you can omit) (up to) |
| 6 |
tb |
Half-and-half (she used cream) |
| 1 |
|
Egg; beaten |
INSTRUCTIONS
From: esh2@po.CWRU.Edu (Evelyn S. Hlabse)
Date: 19 Mar 1994 13:40:15 GMT
This is from the Betty Crocker Cookbook. I checked it against my
grandmother's cookbook and other than the half and half it is identical but
the measurements are different since her's were Brtish. She lived in
Scotland all her life. This is a very good recipe. You can substitute whole
wheat flour with all-purpose flour. As usual if you use self-rising flour
omit baking powder and salt.
Heat oven to 400. Cut margarine into flour, sugar, baking powder and salt
with pastry blender until mixture resembles fine crumbs. Stir in 1 egg,
the currants and just enough half-and-half so dough leaves side of bowl.
Turn dough onto lighly floured surface. Knead lightly 10 times. Roll or
pat 1/2 inch thick. Cut with floured biscuit cutter, or pat dough into
rectangel and cut into diamond shapes with sharp knife. Place on ungreased
cookie sheet. Brush dough with 1 egg. Bake 10 to 12 minutes or until
golden brown. Immediately remove from cookie sheet; cool. Split scones.
Spread with margarine and serve with preserve if desired. About 15 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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