2 cup flour
3 tbsp brown sugar
2 tsp baking powder
1/2 tsp baking soda
1/4 cup margarine or butter
8 oz carton sour cream
1 beaten egg yolk
1 slightly beaten egg white
A Recipe for
Scones 2
Food Tip |
Do vegetarians eat animal crackers? |
| Author Unknown |
We should look for someone to eat and drink with before looking for something to eat and drink... |
| Epicurus |
This Recipe for Scones 2 is one of thousands in the Recipes-to-go Bread Cookbook.
This special feeling towards fruit, its glory and abundance, is I would say universal.... We respond to strawberry fields or cherry orchards with a delight that a cabbage patch or even an elegant vegetable garden cannot provoke. |
| Jane Grigson |
If you enjoy this Scones 2 Recipe - you should enjoy the recipe collections you can find on the websites below:
Whenever you eliminate the inedible, whatever remains, however unpalatable, must be food. |
| Anonymous |
I don't even butter my bread; I consider that cooking. |
| Katherine Cebrian |
This is a recipe for Scones 2 from the recipe cookbook of Recipes-to-go (Bread)
I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning. |
| John Barrymore |
Herb Tip |
Condensed milk is wonderful. I don't see how they can get a cow to sit down on those little cans. |
| Fred Allen |
Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity. |
| Voltaire |
To the old saying that man built the house but woman made of it a "home" might be added the modern supplement that woman accepted cooking as a chore but man has made of it a recreation. |
| Emily Post |
I will not eat oysters. I want my food dead. Not sick--not wounded--dead. |
| Woody Allen |
1. In a large mixing bowl, stir together flour, sugar, soda, salt and
powder. Use only 1/2 tsp salt at this time. Using a pastry blender,
cut in margarine or butter till mixture resembles coarse crumbs. Make
a well in the center.
2. In a small bowl, stir together sour cream and egg yolk; add all
at once to flour mixture. With a fork, stir till combined (note, this
mixture may seem a little dry).
3. Turn dough onto a lightly floured surface. Quickly knead the
dough, by gently folding and pressing for 10-12 strokes or till
nearly smooth. Pat or lightly roll dough into a 7 inch circle. Cut
into 12 wedges.
4. Arrange wedges on an ungreased baking sheet about 1 inch apart.
Brush with egg white. Bake at 400F for 10-12 minutes or till lightly
brown. Cool on a wire rack for 10 minutes. Serve warm. Per serving:
165 cal
VARIATIONS:
Dried Cherry Scones: In a small bowl, pour enough water over 1/2 cup
snipped dired sweet cherries or raisins to cover. Let stand for 5
minutes, drain well. Prepare scones as directed, except toss the
drained cherries and 1 tsp. finely shredded orange peel into the
margarine-flour mixture before adding the sour cream mixture.
Continue as directed, except omit the egg white for brushing. To
glaze the baked scones, in a small mixing bowl, sitr together 1 cup
sifted powdered sugar, 1 T orange juice, and 1/4 tsp. vanilla. Stir
in more orange juice, 1 tsp at a time, till of a drizzling
consistency. Driz- zle atop warm scones.
Calories: 213 =======================================================
============== =
Savory Rosemary Scones:
Prepare Scones as directed, except substitute 1 T granulated sugar
for the 3 T brown sugar. Stir in 1 T fresh snipped rosemary or 1 tsp
dried rosemary (crushed) and 1/8 tsp pepper with the dry ingredients.
After brushing scones with egg white, sprinkle with additional rose-
mary if desired.
Calories: 156 each
Serves: 12
Scones 2 Recipe brought to you by Recipes To-Go