1 4 lb. dry scone mix
A Recipe for
Honey & Currant Scones
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"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." |
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This Recipe for Honey & Currant Scones is one of thousands in the Recipes-to-go Bread Cookbook.
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| Franklin P. Jones |
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This is a recipe for Honey & Currant Scones from the recipe cookbook of Recipes-to-go (Bread)
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Chemically speaking, chocolate really is the world's perfect food. |
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Food Tip |
Food Tip |
12 oz honey
: milk
8 oz currants
3 T grated orange peel
2 t ground nutmeg
: egg wash
Method: Follow package instructions to prepare scone dough. Combine
and mix honey with milk as substitute for liquid requirement. Add
currants, orange peel and nutmeg to scone mix. Stir honey mixture
into dry mixture to form soft dough. Turn onto floured board and
knead lightly. Divide dough in half. Roll into two rectangles
8x30-inches, 1/2-inch thick. Cut each rectangle lengthwise down the
center then into six crosswise squares. Cut each square into two
triangles. Place on greased sheet pans and brush with egg wash. Bake
in 400[F oven 12-15 minutes or until golden brown.
Serves: 48
Honey & Currant Scones Recipe brought to you by Recipes To-Go