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From: pag00@amdahl.UUCP (Pria Graves)
Newsgroups: net.cooks
Subject: Re: Devonshire Tea
Message-ID: <1984@amdahl.UUCP>
Date: Wed, 4-Sep-85 15:46:59 EDT
Article-I.D.: amdahl.1984
Posted: Wed Sep  4 15:46:59 1985
Date-Received: Fri, 6-Sep-85 05:09:17 EDT
References: <462@baylor.UUCP> <563@grkermi.UUCP> <1981@amdahl.UUCP>
Distribution: net
Organization: Amdahl Corp, Sunnyvale CA
Lines: 39

> > 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
> 
> This is the obligatory disclaimer of everything. (Including but
> not limited to: typos, spelling, diction, logic, and nuclear war)

I use a similar recipe also and I've found that whole wheat pastry
flour gives a lighter, more tender scone than bread flour. So, unless
you're a fan of brick-like scones.....

Pria Graves       ...!{hplabs,ihnp4,amd,nsc}!amdahl!pag00

-- 
Pria            ...!{ihnp4,hplabs,amd,nsc}!amdahl!pag00
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