 |
SCOTTISH SCONES *** (MSPN49A)
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Breads Ethnic
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 c Flour
1 t Salt
1 t Baking soda
2 ts Cream of tartar
3 tb Butter -- room temperature
1 ea Egg -- room temp light beat
1/2 c Buttermilk -- room temperature
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)
- - - - - - - - - - - - - - - - - -
|
