Tuesday, September 16, 2008

Scones

These sweet tea biscuits are quick to make if someone drops by, but the dough can also be prepared ahead, wrapped in plastic wrap, and refrigerated, and sliced and baked when needed. These are excellent with homemade preserves.

Sift: 2 cups flour
1/2 cup sugar
1 tsp. salt
4 tsp. baking powder
Cut in: 5 tbsp. shortening or margarine, with a pastry blender
Stir in: 2/3 cup milk
Add: 1/2 cup raisins (Optional, I don't usually add them.)

Knead on floured board. Roll into a large tube. Cut into 8 pieces. Roll and pat down so they are 3 inches in diameter and 1/2 inch thick.
Bake on an ungreased baking sheet at 450 for 15 minutes.

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