Publiée le 01 Août 2010
Categories: Breads, English
Yield: 8 scones MM#: 881
225 g SR flour, sifted
2 tb Sugar
1 pn Salt
75 g Butter
1 1/4 ts Baking powder
Sour milk or cream (better)
Preheat oven to hot.(400 F 200 C). Mix the dry ingredients carefully,
and then add sufficient milk to make a wettish dough. Immediately roll
out quickly about 1/2" thick. Cut out the scones with a pastry cutter,
transfer to prepared baking sheet and bake for about 15 to 20 minutes
until well risen and golden. Cool on a wire rack.
Jacquie Hoare (nee Hooper)
NB SR Flour, est une farine auto-levante. tb = cuilleree a soupe de 15
mls; pn = pincee ts = cuilleree a cafe de 5 ml
Leonie Hooper (nee Touchefeu)
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