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Title: Scones Dipped in Honey
Categories: Bread
Yield: 6 Servings
| KATIE PROSEY SFDG73C | ||
| 1 3/4 | c | Flour |
| 1 1/2 | ts | Baking powder |
| 1/4 | ts | Cinnamon |
| 6 | tb | Lukewarm butter |
| 1 | tb | Honey |
| 1/2 | c | Milk |
| 1 | Egg | |
| Butter for serving | ||
| Honey for serving | ||
PREHEAT OVEN TO 450 DEGREES F. LINE THE COOKIE SHEET WITH A PIECE OF ALUMINUM FOIL. PLACE THE FLOUR,BAKING POWDER,AND CINNAMON IN THE MIXING BOWL AND STIR TO MIX WITH SPOON. ADD THE BUTTER TO THE FLOUR MIXTURE AND WORK IT INTO THE FLOUR WITH YOUR HANDS. ADD THE HONEY AND MILK AND THEN BREAK THE EGG INTO THE BOWL. STIR WITH THE SPOON UNTIL THOROGHLY MIXED. USING A SOUPSPOON,SCOOP UP A SPOONFUL OF DOUGHAND DROP IT ONTO THE LINED COOKIE SHEET. REPEAT UNTIL ALL DONE. BAKE FOR 15 MINUTES. COOL FOR 5 MINUTES. SCONES ARE BEST WHEN SERVED WARM.
MC formatted/busted by Martha Hicks 4/98
Posted to MC-Recipe Digest by "Mega-bytes" previous next