Yield: 12 Scones
| Measure | Ingredient |
|---|---|
| 2 cups | Flour; unsifted |
| ¼ cup | Sugar |
| 2 teaspoons | Baking powder |
| ½ teaspoon | Baking soda |
| ½ teaspoon | Salt |
| ¼ cup | Butter or margarine |
| 2 \N | Eggs |
| ⅓ cup | Sour milk (see NOTE) |
Preheat oven to 400 F (hot).
Grease a baking sheet. Mix dry ingredients thoroughly. Mix in fat only until mixture is crumbly. A pastry blender, two table knives, or a fork may be used.
Beat eggs; add milk. Stir into dry ingredients. Mix just until moistened. Divide dough in half. Place on baking sheet. Shape each half of the dough into a 7-inch circle about ½-inch thick.
Cut each circle of dough into six wedges. Prick with a fork.
Bake 12 minutes or until lightly browned.
Calories per scone: About 145
VARIATION: FRUIT SCONES ======================= Add ½ cup chopped raisins or dates to egg-milk mixture. Proceed as in basic recipe.
About 165 calories per serving with raisins or dates.
NOTE: To make sour milk, mix 1 teaspoon vinegar or lemon juice with enough sweet milk to make ⅓ cup. Let stand 5 minutes.
Source: FOOD -- by U.S. Department of Agriculture Typed for you by Karen Mintzias