From: jills@vnet.IBM.com Date: 18 Feb 1994 05:18:12 -0500 In answer to the recent request for scones, I dug some up from: Hamlyn All Colour Cakes and Baking cookbook. It is an honest-to-goodness British cookbook. Fruit scones are my favorite, so Ill write the recipe for them first. Because this is a British cookbook, the measurements may look a little different than youre used to. In these recipes, I assume that caster sugar is roughly equivalent to the American granulated sugar. Preheat oven to 425 F. Sift the flour and baking powder into a bowl. Rub in the butter until the mixture resembles fine breadcrumbs. Stir in the sugar and fruit and add enough milk to mix to a soft dough. Turn onto a floured surface, knead lightly and roll out to 3/4-inch thickness. Cut into 2-inch rounds and place on a lightly floured baking sheet. Brush with milk to glaze. Bake for 10 minutes then cool on a wire rack. Serve with butter and jam (or clotted cream--sort of like whipped cream (yum yum)). Tip: Most scones will keep for a day or two if stored in an airtight container, but are always best reheated in the oven for a few minutes before serving. REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from G Internet, G Internet.