Free Recipe Drop Scones 2

Recipe Type: Free Bread Recipes
Recipe Preparation: cook
Cooking Temperature:
Recipe Serves: 4

Ingredients for Drop Scones 2 Recipe

8 oz Plain flour
1 ts Cream of tartar
1/2 ts Soda
1/2 ts Salt
1 oz Caster sugar (granulated
-sugar)
1 lg Egg
8 oz (fl) milk
1 tb Oil

Drop Scones 2 Preparation

From: jills@vnet.IBM.com Date: 18 Feb 1994 05:18:12 -0500 In answer to the recent request for scones, I dug some up from: Hamlyn All Colour Cakes and Baking cookbook. It is an honest-to-goodness British cookbook. Fruit scones are my favorite, so I’ll write the recipe for them first. Because this is a British cookbook, the measurements may look a little different than you’re used to. In these recipes, I assume that caster sugar is roughly equivalent to the American granulated sugar. Next we have Drop Scones. These are * a lot * like pancakes. Sift the dry ingredients together into a mixing bowl and make a well in the center. Add the egg and half the milk and mix to a smooth batter. Gradually beat in the remaining milk with the oil. Heat a heavy frying pan or griddle and grease lightly. Drop tablespoons of the batter onto the hot surface and cook until the top is blistered. Turn with a spatula and cook until the underside is golden brown. Serve with butter. Tip: Keep the scones warm for serving by wrapping in a clean folded tea towel–this way they will keep moist and warm until they are all cooked. REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive, http://www.erols.com/hosey.

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