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.
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|Serving Size: 1 Serving (75g)|
|Recipe Makes: 8|
|Calories from Fat: 159 (54%)|
|Amt Per Serving||% DV|
|Total Fat 17.7g||24 %|
|Saturated Fat 5.9g||30 %|
|Monounsaturated Fat 6.9g|
|Polyunsanturated Fat 4g|
|Cholesterol 19.6mg||6 %|
|Sodium 390.8mg||13 %|
|Potassium 143.4mg||4 %|
|Total Carbohydrate 31.4g||9 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 29.8g|
|Protein 3.6g||5 %|
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Calories per serving: 295
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