Welsh scones
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | tablespoons | Butter |
| 1¾ | cup | All-purpose flour |
| ¼ | teaspoon | Salt |
| 5½ | tablespoon | Sugar |
| 1 | teaspoon | Baking soda |
| 2 | teaspoons | Cream of tartar |
| 2 | Eggs | |
| ⅓ | cup | Milk |
Directions
Using a pastry blender cut the butter into the flour and salt. Mix until the mixture resembles coarse cornmeal. Add the sugar, baking soda and cream of tartar. Mix well. Beat the eggs with the milk and add to the flour, using a wooden spoon, to make a spongy mixture. Place the dough on a well-floured plastic countertop or board and pat it out to ½-inch thickness. Cut dough into rounds with a biscuit cutter. Flour your hands and place rounds on a non-stick cookie sheet and leave for 10 minutes to settle. Bake in a preheated oven at 450 degrees for 8 minutes. These should be served with butter and/or jam, or with cream and jam for special occasions. Makes 12 scones, depending on size of cutter.
Comments: I learned this recipe from Kitty Jenkins, who came to America from Wales and settle in Pensylvania. It will convince you that a good rich Welsh scone is not to be confused with the mild biscuits made in this country.
Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 12-11-1991 issue - The Springfield Union-News
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
~or- MAD-SQUAD@...
09-01-1995
Recipe by: Kitty Jenkins
Converted by MM_Buster v2.0l.