Scones
31/07/07 10:15 Filed in:
Breads and
Muffins
Scones
From:
Leanne Schaffner
Serves: 16 scones
1 ¼ c. self-rising flour
1 level tsp. baking powder
a pinch of salt
4 Tbs. butter or margarine
1/8 c. sugar
2 oz. raisins (optional)
½ c. milk
(2 ½ - inch cookie cutter)
1. Turn
your oven on to heat up to 450 F. Grease two cookie
sheets w/ butter or margarine on a paper towel or
using a baggie on your hand.
2. Sift the flour, baking powder and salt into a
bowl. Cut butter into small pieces and add to flour.
3. Rub the butter or margarine into the flour until
the mixture loks like fine bread crumbs. Add the
sugar, raisins and milk.
4. Use a blunt knife to mix everything to make a soft
dough. Then press and mold it with your fingers until
it’s smooth.
5. Sprinkle an area of your work surface w/ flour and
put the dough onto it. Roll it out until the dough is
about ½ inch thick.
6. Cut circles from the dough w/ the cutter. Squeeze
the scraps into a ball and roll them out again. Cut
more circles.
7. Put the circles onto the cookie sheets, leaving
quite a lot of space between each one. Brush the tops
w/ a little milk.
8. Bake the scones for 7-10 minutes (shorter time for
smaller scones!) on the top shelf of the oven. They
will rise and turn golden. Lift them onto a wire rack
to cool.
Devonshire
Cream (to go on Scones)
Beat ingredients in order:
3 oz. cream cheese
3 Tbs. powdered sugar
½ tsp. vanilla
1/3-1/2 c. whipping cream
Tags: Breads and Muffins