2 cup flour
1 tsp salt
1 tsp baking soda
2 tsp cream of tartar
3 tbsp butter, room temperature
1 each egg, room temp light beat
1/2 cup buttermilk, room temperature
A Recipe for
Scottish Scones *** (Mspn49a)
The woman just ahead of you at the supermarket checkout has all the delectable groceries you didn't even know they carried. |
| Mignon McLaughlin, The Second Neurotic's Notebook, 1966 |
“Another article of cuisine that offends the bowels of unused Britons is garlic. Not uncommonly in southern climes an egg with a shell on is the only procurable animal food without garlic in it. Flatulence and looseness are the frequent results.” |
| Dr. T. K. Chambers, A Manuel of Diet In Health and Disease (1875) |
“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) |
This Recipe for Scottish Scones *** (Mspn49a) is one of thousands in the Recipes-to-go Bread Cookbook.
An empty belly is the best cook. |
| Estonian Proverb |
If you enjoy this Scottish Scones *** (Mspn49a) Recipe - you should enjoy the recipe collections you can find on the websites below:
A bagel is a doughnut with the sin removed. |
| George Rosenbaum |
Herb Tip |
This is a recipe for Scottish Scones *** (Mspn49a) from the recipe cookbook of Recipes-to-go (Bread)
After dinner sit a while, and after supper walk a mile. |
| English Saying |
I drink no more than a sponge. |
| Francis Rabelais - Works. Book i. Chap. v. |
There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will. |
| Robert Frost |
Tarragon: Only the leaves are used of the tarragon plant which are available either fresh or dried. A favorite in French foods, tarragon’s aromatic, licorice-like flavor makes a great addition to chicken, fish, eggs, butter, vinegars, and soups. |
I couldn't remember when I had been so disappointed. Except perhaps the time I found out that M&Ms really do melt in your hand... |
| Peter Oakley |
Watermelon --it's a good fruit. You eat, you drink, you wash your face. |
| Enrico Caruso |
In bowl, mix flour, salt, baking soda and cream of tartar. Stir
thoroughly. With fingers, rub the butter into the dry ingredients.
Gradually stir beaten egg and buttermilk into the flour mix. If it is
a bit too moist and sticks to hands, add a bit of flour. Turn the
dough onto a lightly floured work surface and knead as little as
possible to achieve a soft, pliable dough ball. Divide dough into 2
equal parts. Flatten each with the knuckles into a round disc.
About 6" in diameter and 1/2" thick. Prick about a dozen times with
fork. Then cut in four sections each. Bake on lightly greased baking
sheet until tan. At 375 degrees for about 15 minutes. You can add 1/2
cup raisins or currants if you wish. FROM: SUSAN HOHLWEG (MSPN49A)
Serves: 8
Scottish Scones *** (Mspn49a) Recipe brought to you by Recipes To-Go