clevermanka (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
clevermanka) wrote2007-12-26 10:59 am
clevermanka) wrote2007-12-26 10:59 am
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Krissie's Scones
In case I ever lose it again.
Krissie's Scones
1/3 c butter, softened
1/2 c sugar
2 c flour
2 t baking powder
1/4 c milk
2 eggs
1/2 c each dried fruit, nuts
Preheat oven to 375.
Cut the butter into the dry ingredients until well incorporated. Beat the eggs into the milk. Make a well in the dry ingredients and pour in the milk-egg mixture. Mix only until slightly moistened. Add fruit and nuts. Mix as little and as gently as possible until dough is cohesive. Shape into a ball and turn out onto a floured surface. Pat cake into a 9" or 10" circle. Cut into 8 pie-shaped wedges. Slit each wedge down the middle lengthwise.
Bake 12-15 minutes. Don't let the edges brown. Underbaked is better than overbaked.
Krissie's Scones
1/3 c butter, softened
1/2 c sugar
2 c flour
2 t baking powder
1/4 c milk
2 eggs
1/2 c each dried fruit, nuts
Preheat oven to 375.
Cut the butter into the dry ingredients until well incorporated. Beat the eggs into the milk. Make a well in the dry ingredients and pour in the milk-egg mixture. Mix only until slightly moistened. Add fruit and nuts. Mix as little and as gently as possible until dough is cohesive. Shape into a ball and turn out onto a floured surface. Pat cake into a 9" or 10" circle. Cut into 8 pie-shaped wedges. Slit each wedge down the middle lengthwise.
Bake 12-15 minutes. Don't let the edges brown. Underbaked is better than overbaked.