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
“Americans are just beginning to regard food the way the French always have. Dinner is not what you do in the evening before something else. Dinner is the evening.” |
| Art Buchwald |
I went into a McDonald's yesterday and said, "I'd like some fries." The girl at the counter said, "Would you like some fries with that?" |
| Jay Leno |
Cooking Rule... If at first you don't succeed, order pizza. |
| Anonymous |
This Recipe for Basic Scones is one of thousands in the Recipes-to-go Bread Cookbook.
I've been on a constant diet for the last two decades. I've lost a total of 789 pounds. By all accounts, I should be hanging from a charm bracelet." |
| Erma Bombeck |
If you enjoy this Basic Scones Recipe - you should enjoy the recipe collections you can find on the websites below:
The more you eat, the less flavor; the less you eat, the more flavor. |
| Chinese Proverb |
Food Tip |
This is a recipe for Basic Scones from the recipe cookbook of Recipes-to-go (Bread)
“Food without wine is a corpse; wine without food is a ghost; united and well matched they are as body and soul, living partners.” |
| Andre Simon (1877-1970) |
sing Sage: |
I've been on a constant diet for the last two decades. I've lost a total of 789 pounds. By all accounts, I should be hanging from a charm bracelet." |
| Erma Bombeck |
He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise. |
| Henry David Thoreau |
How can you govern a country which has 246 varieties of cheese? |
| Charles De Gaulle |
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 |
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