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Path: utzoo!watmath!clyde!burl!ulysses!allegra!oliveb!oliven!barb
From: barb@oliven.UUCP (Barbara Jernigan)
Newsgroups: net.cooks
Subject: Re: Scones
Message-ID: <410@oliven.UUCP>
Date: Wed, 28-Aug-85 14:32:21 EDT
Article-I.D.: oliven.410
Posted: Wed Aug 28 14:32:21 1985
Date-Received: Fri, 30-Aug-85 10:59:51 EDT
Distribution: net
Organization: Olivetti ATC; Cupertino, Ca
Lines: 39

To the person requesting Scone recipes,
the following recipe is from June '85 *Bon Appetit*.  It is extremely
easy -- and delicious.  I substituted dried currants for the raisins and
served them warm, with butter and red-currant jelly.  *Magnifique!*

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RAISIN SCONES                   Makes about 25
----------------------------------------------

      All purpose flour
3 1/4 cups all purpose flour
    4 tsp cream of tartar
    2 tsp baking soda
    1 tsp salt
    6 tbsp (3/4 stick) well-chilled butter
           or margarine
    1 cup golden raisins
    5 tbsp sugar
    1 cup (about) milk
      Unsalted butter
      Strawberry jam

Preheat oven to 425 F.  Lightly flour baking
sheet.  Combine 3 1/4 cups flour, cream of
tartar, baking soda and salt in large bow.  
Cut in butter using pastry blender or two <<<NOTE -- I used my food processor
knives until mixture resembles coarse meal.  with metal blade; INSTANT results
Stir in raisins and sugar.  Mix in enough    (is good for pie crust, too!)
milk to form soft but not sticky dough.
Turn dough out onto lightly floured surface
and knead gently until dough holds together.
Roll dough out to thickness of 1/2 inch.  
Cut out rounds using 2-inch cutter [a glass
works fine] -- push straight down; do not 
twist.  Arrange rounds on prepared baking 
sheet.  Dust tops lightly with flour.  Bake
scones until puffed and golden, about 10
minutes.  Serve immediately with butter and
jam.