Ingredients Jump to Instructions ↓

  1. From: csc80

  2. (Carol S. Cochrane)

  3. 31 Aug

  4. 55 GMT

  5. Here's the scone recipe I learned in Jr. High Home Economics class in Bermuda, so I figure it should be pretty authentic. I've had

  6. good success with it.

  7. 2 cups flour

  8. 1/4 cup sugar

  9. 3 tsp. baking powder

  10. 1/2 cup milk

  11. 1/2 tsp. salt

  12. 1 egg (beaten)

  13. 4 T. Crisco

  14. Method:

  15. Preheat oven to 450 degrees F. Lightly grease cookie sheet.

  16. Mix dry ingredients and sugar, then cut in Crisco.

  17. Combine beaten egg and milk. Add egg mixture to dry ingredients and mix until it forms

  18. a soft spongy dough.

  19. 3/4 inch thick circle and score into 6 triangles.

  20. Brush top with a little egg or milk to help it brown better.

  21. 10 to 15 minutes.

  22. Variations:

  23. Add 1/2 cup chopped dates, currants, raisins, or mixed peel.

  24. OR Add 1/2 cup grated cheese.

  25. I think raisins are the most traditional addition. These

  26. should be added to the dry ingredients. If you forget (as I

  27. always seem to do), they can be kneaded in at the kneading stage.

  28. Note: This is the original method. I found it difficult to get

  29. the center to cook thoroughly this way. Instead, I generally

  30. roll the dough out to 1/2 inch thick and use a biscuit

  31. cutter (or any round cookie cutter which is deep enough).


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