Hometown Recipes for the Holidays/2007

British Scones
Servings Preparation Time Cooking Time Temperature Notes Calories Trans Fat Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
12 To sour milk, add 1 tablespoon lemon juice to 1 cup milk. Let stand for 15 minutes. For a sweeter scone, use Craisins instead of rasins or currants and sprinkle raw sugar on top.


INGREDIENTS:
2-1/2 to 3 cups all-purpose flour 1/3 cup sugar 1 teaspoon cream of tartar
1 teaspoon baking soda 1/2 teaspoon baking powder 1/2 cup (1 stick) butter, softened
3/4 cup raisins 1/2 cup currants or candied fruit 1 cup sour milk



1 Preheat the oven to 425 F.
2 Combine 2-1/2 cups of the flour, the sugar, cream of tartar, baking soda, and baking powder in a medium bowl. Cut in the softened butter until the mixture resembles fine crumbs. Add the raisins and currants, mixing until the fruit is coated with the flour mixture.
3 Add the sour milk and mix well.
4 Turn the mixture onto a floured board and knead, adding enough extra flour to make a slightly stiff dough. Pat to about 3/4-inch thickness and cut with a 2-inch round cutter. Place the scones on a baking sheet and bake for 12 to 15 minutes until lightly browned. Serve warm or cold.

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