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The Quilt Inn Country Cookbook
Aliske Webb
4
1
1
2
1
1
tsp. baking powder
tsp. salt
/2 tsp. cream of tartar
/3 cup butter
1/3 cups half-and-half cream
/4 cup golden raisins
Preheat oven to 425F. Grease large baking sheet.
In large bowl, combine flour, sugar, baking powder, salt and cream of tartar.
Using pastry blender or two knives, cut the butter into the dry ingredients until mixture
resembles coarse crumbs.
In small mixing bowl, beat cream and egg together. Measure out 2 tbsp. of
mixture and set aside. Add remaining mixture to dry ingredients along with raisins. Mix
with fork until a soft dough forms. Turn dough onto lightly floured surface and knead
gently 5 or 6 times. Divide dough in half. Lightly flour rolling pin and roll dough to 6–inch
diameter round. Cut into 4 wedges. Repeat with remaining dough.
Place scones on baking sheet. Brush tops with reserved egg mixture. Bake for
1
5 to 18 minutes or until golden brown.
Scottish Scones
1
3
4
1
1
1
2
1
1
1
1/4 cups rolled oats
cups all-purpose flour
tsp. baking powder
/2 tsp. baking soda
tbsp. sugar
tsp. salt
/3 cup vegetable shortening
/3 cup currants
1/3 cups buttermilk
tbsp. melted butter
Preheat oven to 425F. Grease large baking sheet. Set aside 2 tbsp. rolled oats.
In large bowl, combine flour, remaining rolled oats, baking powder, sugar, salt
©
Aliske Webb 1999. All rights reserved.
Published by Bookmice.com
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