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 - firstname.lastname@example.org ~or- MAD-SQUAD@prodigy.net 09-01-1995 Recipe by: Kitty Jenkins
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|Serving Size: 1 Serving (84g)|
|Recipe Makes: 12 servings|
|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 %|
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Calories per serving: 226
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