Cheese scones--budapest, hungary 1992
6 Servings
Ingredients
Quantity | Ingredient | |
---|---|---|
-mary bowles dnsr31a | ||
9 | ounces | Flour |
9 | ounces | Margarine |
9 | ounces | Cottage cheese |
1 | Egg | |
1 | teaspoon | Salt |
1 | Egg yolk |
Directions
Press cottage cheese through a sieve. Mix the flour and margarine; then add cottage cheese and knead together. Form the dough into a loaf and wrap it in aluminum foil. Set it aside at room temperature for 2 hours. On a floured board, roll out dough to about 1 inch thickness. Cut a checkered pattern into the dough with a knife. Cut the scones out with a small pastry cutter or a small glass. Put the scones on a cookie sheet and brush with egg wolk. Bake in preheated 350 degree oven and bake until their tops become golden. Best served while still warm.
MC formatted/busted by Martha Hicks 4/98 Posted to MC-Recipe Digest by "Mega-bytes" <mega-bytes@...> on Apr 5, 1998
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