Mrs. Humphries Scones Recipe

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Mrs. Humphries Scones Ingredients

1 cup unbleached all purpose flour
1/2 cup sugar
2 tsp baking powder
3 tbsp butter or margarine
1/2 cup raisins (plumped in milk, and drain, ed, if you have
1 egg
1/2 tsp lemon extract

A Recipe for
Mrs. Humphries Scones

Anybody who believes that the way to a man's heart is through his stomach flunked geography.
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Edible, adj.: Good to eat, and wholesome to digest, as a worm to a toad, a toad to a snake, a snake to a pig, a pig to a man, and a man to a worm.
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“That's something I've noticed about food: whenever there's a crisis if you can get people to eating normally things get better.”
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This Recipe for Mrs. Humphries Scones is one of thousands in the Recipes-to-go Bread Cookbook.

A three-year-old gave this reaction to her Christmas dinner: "I don't like the turkey, but I like the bread he ate."
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Herb Tip
Using Chives:
Both the leaves and flowers of the chive plant are used. With an appearance of long grass, simply snip the mild onion-flavored leaves when needed. While you can use chives fresh or frozen, this is one herb that will not dry well. Uses include soups, salads, eggs, vegetables, chicken, soft cheese spreads, butters, sauces and fish.

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There are four basic food groups, milk chocolate, dark chocolate, white chocolate, and chocolate truffles.
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Food Tip
Use lean ground beef such as ground round (known as extra lean) or ground sirloin (known as lean) for casseroles, chili, tacos, spaghetti sauces and skillet dishes

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Food Tip
Test cornstarch for freshness by mixing one teaspoon of vinegar with one teaspoon of cornstarch. The mixture will bubble if the cornstarch is fresh.

Mrs. Humphries Scones

One cannot think well, love well, sleep well, if one has not dined well.
Virginia Woolf

Mrs. Humphries Scones Directions

From the King Arthur Flour 200 th Anniversary cookbook. Mrs.
Humphries was an elderly English woman who lived in a little pink
house. Her scones are rich and delicious.

less than 1/4 cup milk sugar to sprinkle on tops, (optional)

Preheat your oven to 425F. Combine the flour, sugar, and baking
powder. Rub in the butter or margarine with your fingertips. Add the
raisins,egg, and lemon extract. "MUSH IT UP AND ADD JUST ENOUGH MILK
TO MAKE IT SAFT, BUT NOT TOO STICKY: were Mrs. Humphries original
directions. Drop BIG tbsp of the batter onto a greased cookie sheet.
Sprinkle the top with sugar if you want a sweet finished scone. Bake
for 12-15 minutes,depending on size. Makes 8-10 scones.

Origin: Cookbook Digest Mar/Apr 93 Shared by: Sharon Stevens.

Serves: 8

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Mrs. Humphries Scones Recipe from the Recipes-To-go.com Bread Recipe Cookbook

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