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09-02-2008, 03:01 PM
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got any scone recipes to share??
Scones
Yields approximately 1 dozen. 1 3/4 cup sifted all-purpose flour 2 1/4 tsp baking powder 1 Tbsp sugar 1/2 tsp salt 1/4 cup cold butter 2 eggs 1/3 c cream (or 1/3 c milk & some powdered milk) Sift flour, baking powder, sugar, and salt together into a large bowl. Cut in butter until small pea sized. Beat eggs in a separate bowl. Reserve 2 Tbsp of egg. Beat cream into the remaining egg. Make a well in the dry ingredients. Pour in the liquid and combine with a few rapid strokes. Handle the dough as little as possible. Place it on a lightly floured board. Flour hands, and pat dough to 3/4 inch thick. Cut into diamonds, squares, or whatever shapes you want. Brush with reserved egg and sprinkle with salt or sugar. Bake 15 minutes at 450. Optional additions (add to dry mixture after cutting in the butter) 1/4 cup raisins, currants, etc. 1/2 tsp orange or lemon zest 1/2 tsp cinnamon     
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09-02-2008, 03:03 PM
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Apple Drop Scones with Cinnamon Butter
Makes enough for 4 people for breakfast. 1 cup flour dash salt 1 1/2 teaspoon baking powder 1/3 cup granulated sugar 1 oz melted butter 1 egg 3/4 cup milk 1 teaspoon lemon juice 1 small, tart apple Mix together the dry ingredients and make a well in the center. In a separate bowl, beat the wet ingredients together and pour into well in dry ingredients. Mix until smooth. Grate in the apple. Cook as you would pancakes. Serve with cinnamon butter.
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09-02-2008, 03:05 PM
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Rock Cakes
These are a bit like scones, but they come out shaped like rocks. If you leave them lying around for a couple of days, they'll taste like rocks too, so eat them up fast! Makes about 15. 2 cups flour 1.5 tsp baking powder 3 tbsp sugar 4 oz butter 1 cup currants 2 beaten eggs 0.25 cup milk Preheat oven to 350F. Sieve flour, baking powder & sugar into a bowl. Cut butter into pieces and rub it into the flour until the mix resembles breadcrumbs. Stir in everything else, and mix to form a stiff batter. Put rounded tablespoons of the batter onto a greased baking sheet, about two inches apart. Bake for 15 minutes, or until golden brown. Cool on a rack. These will keep in an airtight tin for a few days at most.
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