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
Most turkeys taste better the day after; my mother's tasted better the day before. |
| Rita Rudner |
A food is not necessarily essential just because your child hates it. |
| Katharine Whitehorn |
Some things you have to do every day. Eating seven apples on Saturday night instead of one a day just isn't going to get the job done. |
| Jim Rohn |
This Recipe for Scones 2 is one of thousands in the Recipes-to-go Bread Cookbook.
“Every country possesses, it seems, the sort of cuisine it deserves, which is to say the sort of cuisine it is appreciative enough to want. I used to think that the notoriously bad cooking of the English was an example to the contrary, and that the English cook the way they do because, through sheer technical deficiency, they had not been able to master the art of cooking. I have discovered to my stupefaction that the English cook that way because that is the way they like it." |
| Waverly Root (1903-1982) |
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| Unknown |
Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity. |
| Voltaire |
This is a recipe for Scones 2 from the recipe cookbook of Recipes-to-go (Bread)
Food Tip |
Never eat more than you can lift. |
| Miss Piggy , character on "The Muppet Show," U.S. television show |
Herb Tip |
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| Virginia Woolf |
Food Tip |
Forget love... I'd rather fall in chocolate! |
| Author Unknown |
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