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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