Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10.2 9/3/84; site grkermi.UUCP Path: utzoo!watmath!clyde!burl!ulysses!ucbvax!decvax!genrad!grkermi!andrew From: andrew@grkermi.UUCP (Andrew W. Rogers) Newsgroups: net.cooks Subject: Re: Devonshire Tea Message-ID: <563@grkermi.UUCP> Date: Tue, 20-Aug-85 23:43:18 EDT Article-I.D.: grkermi.563 Posted: Tue Aug 20 23:43:18 1985 Date-Received: Sat, 24-Aug-85 14:45:28 EDT References: <462@baylor.UUCP> Reply-To: andrew@grkermi.UUCP (Andrew W. Rogers) Distribution: net Organization: GenRad, Inc., Concord, Mass. Lines: 33 In article <462@baylor.UUCP> peter@baylor.UUCP (Peter da Silva) writes: >Anybody got a good easy recipe for scones that can be made with ingredients >that can be found in the USofA? I've tried to import a couple of recipes from >Aus, but have had little luck. C'mon, someone help a fellow imperial! The following is my favorite. It was devised by Randi Danforth, and appeared in the Boston Globe Magazine dated Sunday, January 24, 1982. W H O L E W H E A T B U T T E R M I L K S C O N E S About 20 scones 1 cup whole wheat flour 2 cups flour (all-purpose or self-rising) 2 teaspoons baking powder 1 teaspoon baking soda 1/2 cup raisins [I use currants] 1 cup buttermilk 2 large eggs 2 tablespoons sugar 4 ounces melted butter or margarine Sift together the flours, baking powder, and baking soda. Add the raisins. Combine the buttermilk, eggs, and sugar. Add about two-thirds of the dry ingredients to the buttermilk mixture and stir well. Add the melted butter and the remaining flour. Knead the dough until smooth, roll it out 1/2 inch thick on a lightly floured board, and cut it with a fluted biscuit cutter 2-1/4 inches in diameter. [I usually just cut it into wedges.] Bake scones on a lightly greased baking sheet for 15 minutes at 350 degrees. Split and serve with butter and jam or honey. They are best served warm. AWR