1 T. baking powder
½ t. salt
¼ lb. butter (cut up) or shortening
¼ cup sugar
2/3 – 1 cup milk, light cream or buttermilk
Put flour, baking powder and salt into large bowl, whisk to
mix well. Add butter and cut in with
pastry blender until mixture looks like fine crumbles. Add sugar, toss to mix. Add milk and stir with fork until a soft
dough forms* (at this point you can add raisins, dried cranberries, choc chips
or nuts). Scoop out and drop by large
spoonfuls onto ungreased cookie sheet.
Bake in preheated 425 degree oven about 12 minutes or until light brown
on top. Cool on rack. Serve with butter, preserves or honey or
topping of your choice. DO NOT OVERBAKE!
*You can also fix these in triangle forms. Do this by forming dough into ball, put onto
a lightly floured board and give 10-12 kneads.
Pat dough into a large circle, about ½ inch thick. Cut into wedges. Place scones on an ungreased cookie sheet
slightly apart for crisp sides, touching for soft sides.
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