2 cup flour
3 tbsp baking powder
3 tbsp shortening
2 tbsp sugar
1 tsp salt
1/3 cup milk
2 eggs
1 currants
A Recipe for
Barbara's Scotch Scones
The woman just ahead of you at the supermarket checkout has all the delectable groceries you didn't even know they carried. |
| Mignon McLaughlin, The Second Neurotic's Notebook, 1966 |
No man is lonely eating spaghetti; it requires so much attention. |
| Christopher Morley |
It's so beautifully arranged on the plate - you know someone's fingers have been all over it. |
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This Recipe for Barbara's Scotch Scones is one of thousands in the Recipes-to-go Bread Cookbook.
Shipping is a terrible thing to do to vegetables. They probably get jet-lagged, just like people. |
| Elizabeth Berry |
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| Meryl Streep |
The trouble with eating Italian food is that five or six days later you're hungry again. |
| George Miller |
This is a recipe for Barbara's Scotch Scones from the recipe cookbook of Recipes-to-go (Bread)
I bake all the time, but I don't like to eat the cookies when they're done. I just like the dough. |
| Sharon Stone |
The poets have been mysteriously silent on the subject of cheese. |
| G.K. Chesterton |
Whenever you eliminate the inedible, whatever remains, however unpalatable, must be food. |
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Herb Tip |
I will not eat oysters. I want my food dead - not sick, not wounded - dead. |
| Woody Allen |
One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating. |
| Luciano Pavarotti and William Wright, Pavarotti, My Own Story |
Preheat oven to 350 F. Sift flour, baking powder, salt and sugar. Add
currants. Add shortening and mix in lightly. Beat eggs until light.
Add milk to eggs and add slowly to mixture. Roll 1/2 inch thick on
floured board. Cut in 2 inch squares and fold them over, making them
3 cornered. Brush with milk and dust with sugar. Bake on greased tray
25 minutes.
Recipe By :
From: Jean@mcc2.Sws.Uiuc.Edu (Jean Denndate: 16 Apr 1996 21:37:58 Gmt
Serves: 1
Barbara's Scotch Scones Recipe brought to you by Recipes To-Go