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From: ems@amdahl.UUCP (ems)
Newsgroups: net.cooks
Subject: Re: Devonshire Tea
Message-ID: <1981@amdahl.UUCP>
Date: Wed, 4-Sep-85 14:30:33 EDT
Article-I.D.: amdahl.1981
Posted: Wed Sep  4 14:30:33 1985
Date-Received: Fri, 6-Sep-85 05:08:24 EDT
References: <462@baylor.UUCP> <563@grkermi.UUCP>
Distribution: net
Organization: Circle C Shellfish Ranch, Shores-of-the-Pacific, Ca
Lines: 29

> In article <462@baylor.UUCP> peter@baylor.UUCP (Peter da Silva) writes:
> >Anybody got a good easy recipe for scones that can be made with ingredients
> >that can be found in the USofA? I've tried to import a couple of recipes from
> >Aus, but have had little luck. C'mon, someone help a fellow imperial!
> 
> The following is my favorite.  It was devised by Randi Danforth, and appeared
> in the Boston Globe Magazine dated Sunday, January 24, 1982.
> 
> 	W H O L E   W H E A T   B U T T E R M I L K   S C O N E S 
> 
> About 20 scones
> 
> 1 cup whole wheat flour
> 2 cups flour (all-purpose or self-rising)

... rest of recipe omitted ...

My mother makes great scones by following a recipe similar to this.
(She is from England... I will try to get the full recipe)
One thing she did insist on was using UNBLEACHED flour.  I've had
them both ways and there is a very noticable difference.  Try using
the unbleached flour and see what you think.  It is all I will use now.

-- 

E. Michael Smith  ...!{hplabs,ihnp4,amd,nsc}!amdahl!ems

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