Basic scones
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Basic scones
  Scones    Bread    Basics  
Last updated 6/12/2012 1:07:24 AM. Recipe ID 33374. Report a problem with this recipe.
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      Title: Basic scones
 Categories: Bread
      Yield: 4 Servings
 
      8 oz Plain flour or plain
           -wholemeal flour; if desired
      1 ts Cream of tartar
    1/2 ts Soda
      1 pn Salt
      2 oz Butter or margarine
      1 oz Caster sugar (granulated
           -sugar)
      4 oz (fl) milk
           Milk to glaze
 
  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 I'll write the recipe for them first.
  Because this is a British cookbook, the measurements may look a little
  different than you're used to.  In these recipes, I assume that caster
  sugar is roughly equivalent to the American granulated sugar.
  Finally, we have Basic Scones.
  
  Preheat oven to 425 F.  Sift the flour, cream of tartar, baking soda
  and salt into a bowl.  Rub in the butter until the mixture resembles
  fine breadcrumbs.  Stir in the sugar and enough milk to mix to a soft
  dough.
  
  Turn onto a floured surface, knead lightly and roll out to a 3/4-inch
  thickness.  Cut into 2-inch rounds and place on a floured baking
  sheet. Brush with milk to glaze.
  
  Bake for 10 minutes then cool on a wire rack.  Serve with butter or
  cream, and jam.
  
  REC.FOOD.RECIPES
  
  From rec.food.cooking archives.  Downloaded from Glen's MM Recipe




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Recipe ID 33374 (Apr 03, 2005)

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