Name: Welsh Scones
Prep time: 20 min
Total time: 45 min
Yield: 12
Cuisine: American
Ingredients: 4 tb Butter; 1/3 c milk; 2 ts Cream of tartar; 1/4 ts Salt; 1 3/4 c All-purpose flour; 1 ts Baking soda; 5 1/2 tb Sugar; 2 Eggs

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INGREDIENTS

4 tb Butter
1/3 c milk
2 ts Cream of tartar
1/4 ts Salt
1 3/4 c All-purpose flour
1 ts Baking soda
5 1/2 tb Sugar
2 Eggs

Servings

INSTRUCTIONS

Using a pastry blender cut the butter into the flour and salt. Mix until the mixture resembles coarse cornmeal. Add the sugar, baking soda and cream of tartar. Mix well. Beat the eggs with the milk and add to the flour, using a wooden spoon, to make a spongy mixture. Place the dough on a well-floured plastic countertop or board and pat it out to 1/2-inch thickness. Cut dough into rounds with a biscuit cutter. Flour your hands and place rounds on a non-stick cookie sheet and leave for 10 minutes to settle. Bake in a preheated oven at 450 degrees for 8 minutes. These should be served with butter and/or jam, or with cream and jam for special occasions. Makes 12 scones, depending on size of cutter. Comments: I learned this recipe from Kitty Jenkins, who came to America from Wales and settle in Pensylvania. It will convince you that a good rich Welsh scone is not to be confused with the mild biscuits made in this country. Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 12-11-1991 issue - The Springfield Union-News Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 09-01-1995 Recipe by: Kitty Jenkins

NOTES

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Welsh Scones

4 tb Butter 
1/3 c milk 
2 ts Cream of tartar 
1/4 ts Salt 
1 3/4 c All-purpose flour 
1 ts Baking soda 
5 1/2 tb Sugar 
2  Eggs

Using a pastry blender cut the butter into the flour and salt. Mix until  the mixture resembles coarse cornmeal. Add the sugar, baking soda and cream  of tartar. Mix well. Beat the eggs with the milk and add to the flour,  using a wooden spoon, to make a spongy mixture. Place the dough on a  well-floured plastic countertop or board and pat it out to 1/2-inch  thickness. Cut dough into rounds with a biscuit cutter. Flour your hands  and place rounds on a non-stick cookie sheet and leave for 10 minutes to  settle. Bake in a preheated oven at 450 degrees for 8 minutes. These should  be served with butter and/or jam, or with cream and jam for special  occasions. Makes 12 scones, depending on size of cutter.    Comments: I learned this recipe from Kitty Jenkins, who came to America  from Wales and settle in Pensylvania. It will convince you that a good rich  Welsh scone is not to be confused with the mild biscuits made in this  country.    Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 12-11-1991 issue -  The Springfield Union-News    Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com  ~or- MAD-SQUAD@prodigy.net    09-01-1995    Recipe by: Kitty Jenkins

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Nutrition

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Serving Size: 1 Serving (84g)
Recipe Makes: 12 servings

Calories: 226
Calories from Fat: 74 (33%)

Amt Per Serving		% DV

	Total Fat 8.2g	11 %
	Saturated Fat 3.8g	19 %
	Monounsaturated Fat 2.6g
	Polyunsanturated Fat 0.8g
Cholesterol 186.6mg		57 %
Sodium 422.8mg		15 %
Potassium 104.6mg		3 %
Total Carbohydrate 31.3g		9 %
	Dietary Fiber 0.5g	2 %
	Sugars, other 30.7g
Protein 7.2g		10 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 226

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