1 cup baking powder
1/3 cup baking soda
2 2/3 tbsp salt
3 qt sugar
2 qt butter
2 qt buttermilk
32 eggs
A Recipe for
Basic Scones
I told my doctor I get very tired when I go on a diet, so he gave me pep pills. Know what happened? I ate faster. |
| Joe E. Lewis |
Food Tip |
Food Tip |
This Recipe for Basic Scones is one of thousands in the Recipes-to-go Bread Cookbook.
It's so beautifully arranged on the plate - you know someone's fingers have been all over it. |
| Julia Childs |
If you enjoy this Basic Scones Recipe - you should enjoy the recipe collections you can find on the websites below:
Food, one assumes, provides nourishment; but Americans eat it fully aware that small amounts of poison have been added to improve its appearance and delay its putrefaction. |
| John Cage |
There is no such thing as a little garlic. |
| A. Baer |
This is a recipe for Basic Scones from the recipe cookbook of Recipes-to-go (Bread)
Food Tip |
Cooking is like love. It should be entered into with abandon or not at all. |
| Harriet Van Horne |
“That's something I've noticed about food: whenever there's a crisis if you can get people to eating normally things get better.” |
| Madeleine L'Engle (1918--) American author. |
Forget love... I'd rather fall in chocolate! |
| Author Unknown |
"Cuisine is both an art and a science: it is an art when it strives to bring about the realization of the true and the beautiful, called le bon (the good) in the order of culinary ideas. As a science, it respects chemistry, physics and natural history. Its axioms are called aphorisms, its theorems recipes, and its philosophy gastronomy." |
| Ginette Olivesi-Lorenzias |
Without rice, even the cleverest housewife cannot cook. |
| Chinese Proverb |
Butter, preserves & clotted cream (recipe follows) or whipped cream
for accompaniment.
Preheat oven to 400 degrees. Butter and flour a baking sheet or line
with baking parchment. Mix flour, baking powder, soda, salt & sugar;
sift into a medium bowl. With a pastry blender or with fingertips,
cut butter into dry ingredients until mixture is the consistency of
fine crumbs. Whisk buttermilk with eggs. Pour in milk all at once and
stir to mix. As soon as mixture holds together, turn out onto a
floured work surface and knead lightly. Roll to a thickness of 1/2 to
3/4 inch; cut into 2-1/2 inch rounds with floured cutter. Or halve
dough & knead gently to form 2 balls. Flatten each ball to a
thickness of 1/2 to 1 inch. With a sharp knife, cut each round into 8
triangles. Arrange on prepared baking sheet and bake until golden
brown (20 to 30 minutes). Serve hot with butter, preserves and cream,
if desired. ORANGE/LEMON SCONES: With buttermilk-egg mixture, add 1
Tbsp grated orange or lemon rind. RAISIN SCONES: With buttermilk-egg
mixture, add 1 cup dark or golden raisins, dried currants or a
combination. SPICE SCONES: To dry ingredients, add 1 tsp mixed spices
(equal amounts of ground cinnamon, nutmeg, cloves & allspice). Per
Serving: 200 calories, 4 gm protein, 31 gm carbohydrate, 7 gm fat, 50
mg cholesterol 235 mg sodium.
Serves: 6
Basic Scones Recipe brought to you by Recipes To-Go