Scones With Cream
Scones With Pecans & Spices
Scones and Lemon Curd


Scones with Cream

2 cups flour
1 tablespoon baking powder
2 tablespoons sugar
1/2 teaspoon salt
4 tablespoons butter
5-1/2 tablespoons heavy cream
2 beaten eggs
Egg white
Raisins (optional)

Heat oven to 400F. Sift flour, baking powder, sugar and salt into a
bowl. Cut in butter until mixture is fine and crumbly. Combine heavy
cream with eggs from which part of white has been reserved. Add to
flour mixture to make stiff dough; (also, add 1/2 raisins if desired).
Knead gently on a lightly floured board until dough is sticky. Divide
in half; roll out each half into a 6 inch circle about 1 inch thick.
Cut circles in quarters, Place on ungreased baking sheet about 1 inch
apart. Brush tops with egg whites; dust with sugar. Bake for 15
minutes or until golden brown, Serve hot with butter and jam, and with
Keemum or Ceylon tea.

Yield 8 servings



Scones with Pecans & Spices

2 cups all purpose flour
1/2 cup sugar
3 teaspoons baking powder
1/4 teaspoon salt
1/4 cup butter
2/3 cups raisins, dates or both
1/2 cup pecans 1/2 chopped)
1/4 teaspoon nutmeg (grated)
1/2 teaspoon cinnamon
1 tablespoon grated orange peel
6 ounces of evaporated milk or buttermilk
1 egg

Preheat oven to 400F. In a medium bowl, combine flour, 1/4 cup of
sugar, baking powder, salt, cinnamon, nutmeg and grated orange peel.
Cut in butter, with a fork or a pastry blender until crumbly. Stir in
raisins/dates and 1/4 cup of pecans. In a separate bowl, mix together
milk (evaporated or buttermilk). Mix egg-milk mixture with other
ingredients and stir just until moistened, reserving only the 1/4 cup
sugar and 1/4 cup pecans that have been ground and set aside. On a
floured board, knead dough gently 5 or 6 times. Press into an 8 inch
circle on a non-greased cookie sheet. Cut into 8 wedges. Sprinkle with
the 1/4 cup nut and sugar mixture that was set aside. Bake for 15-20
minutes and serve warm with jelly or honey and a cup of coffee.

Serves 8.

SOURCE: Our_Recipe_World Digest


Scones and Lemon Curd

Lemon Curd:
3/8 lb margarine
1-1/2 cups sugar
1/2 cup lemon juice
1/2 teaspoon grated lemon peel
6 eggs

Scones:
4 cups biscuit mix
3/4 cup sugar
1/2 cup butter
1/2 cup golden raisins
2 eggs, beaten

Add all ingredients except eggs in measuring cup or bowl. Cover with
plastic wrap. Leave small open area. Place in microwave for 6 minutes
on High. Slightly whisk 6 eggs. Pour little of the hot mixture into
eggs, whisk. Then pour eggs into hot mixture and microwave 2 minutes
uncovered. Whisk again. Microwave another 2 minutes.

Scones:
Mix biscuit mix and sugar. Cut in butter. Add milk to beaten eggs and
stir into mix. Gently stir in raisins. Roll and cut with cookie cutter
shape desired. Place on ungreased cookie sheet. Bake 375 degrees F.
20-30 minutes.

Serves 8

SOURCE: Our_Recipe_World Digest
Posted By: "Judy" >
FROM ANN IN FLA


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