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Title: Scones #04
Categories: Bread
Yield: 8 Servings
| 3 | c | High grade flour |
| 4 1/2 | ts | Baking powder |
| 1/4 | ts | Salt |
| 1 | oz | Butter |
| 1 | c | Milk; about |
From: arielle@taronga.com (Stephanie da Silva)
Date: Wed, 13 Oct 1993 18:05:23 GMT
>From a printout dated 4 Mar 91 of a recipe sent by Karen Hayward.
Sift dry ingredients, rub in butter and mix to a soft dough with milk, knead on a lightly floured board, roll out, cut, place on lightly greased and floured tray and bake in a hot oven 230C (450F) for 10-15 minutes or until golden brown.
To this basic recipe you can add sugar, fruit, cheese, etc.
Hints for making scones.
1. Sift baking powder, flour and salt.
2. Rub in butter thoroughly but quickly and lightly using the tips of your fingers, until mixture resembles breadcrumbs.
3. Mix in milk lightly and quickly, using a knife.
4. Make a soft dough.
5. Turn on a lightly floured board and knewad lightly.
6. Roll lightly to about 12-20mm (1/2 to 3/4 inch) thick. Cut into shapes.
7. The flour you use is important, use a flour with a high protein content.
8. The recipe is made using a baking powder made with cream of tarter as the main ingredient. If using a baking powder with a food phosphate as the main ingredient, warm the milk slightly before use.
9. Mix lightly but quickly. Overhandling will result in a tougher product.
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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