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)
In Mexico we have a word for sushi: bait. |
| José Simons |
I have a great diet. You're allowed to eat anything you want, but you must eat it with naked fat people. |
| Ed Bluestone |
“Food for all is a necessity. Food should not be a merchandise, to be bought and sold as jewels are bought and sold by those who have the money to buy. Food is a human necessity, like water and air, it should be available.” |
| Pearl Buck (1892-1973) American Nobel Prize winning author. |
This Recipe for Scottish Scones *** (Mspn49a) is one of thousands in the Recipes-to-go Bread Cookbook.
I will not eat oysters. I want my food dead - not sick, not wounded - dead. |
| Woody Allen |
If you enjoy this Scottish Scones *** (Mspn49a) Recipe - you should enjoy the recipe collections you can find on the websites below:
Red meat is not bad for you. Now blue-green meat, that’s bad for you! |
| Tommy Smothers |
Herb Tip |
This is a recipe for Scottish Scones *** (Mspn49a) from the recipe cookbook of Recipes-to-go (Bread)
“Americans are just beginning to regard food the way the French always have. Dinner is not what you do in the evening before something else. Dinner is the evening.” |
| Art Buchwald |
The whole of nature, as has been said, is a conjugation of the verb to eat, in the active and in the passive. |
| William Ralph Inge |
We are all dietetic sinners; only a small percent of what we eat nourishes us; the balance goes to waste and loss of energy. |
| William Osler |
High-tech tomatoes. Mysterious milk. Supersquash. Are we supposed to eat this stuff? Or is it going to eat us? |
| Annita Manning |
I will not eat oysters. I want my food dead - not sick, not wounded - dead. |
| Woody Allen |
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 |
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