Shop
Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
| print recipe | add recipe to album |
Ingredients: These scones are best served warm and freshly baked. They don’t stay fresh for long. They are often served with a pot of tea for a snack for visitors, with butter and strawberry preserve. 2 cups all purpose flour 3 tbs butter ½ cup of milk ½ tsp salt 1/2 tsp baking soda 2 tsp baking powder 2 tbs sugar 4 tbs dried fruit Instructions: Sieve flour, baking powder, baking soda and salt into a bowl. Cut butter into flour and rub between fingers until it resembles breadcrumbs. Add sugar and dried fruit. Make a hole in the center of the dry ingredients and slowly add the milk a little at a time, mixing gently. With floured hands, knead the dough gently until it is soft . Roll out evenly to about one finger thickness on a floured board. Cut out scones with a round cutter. Place on a greased baking sheet and bake at 425f or 220c for 15 minutes. Notes: Serve with butter and preserve and cut open. Also delicious served with freshly whipped cream and strawberry preserve. Enjoy!! |
Recipes Search
Copyright © 1993 - 2012 Lanier Publishing International