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1993-01-25
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Newsgroups: rec.food.recipes
Distribution: world
From: lisap@sage.cc.purdue.edu (Lisa Purvis)
Date: 18 Aug 91 21:26:40 GMT
Subject: OVO-LACTO: Chedder Dill Scones
References: <kal498INNnqb@mthvax.cs.miami.edu>
Keywords: recipe ovo-lacto/chedder-dill-scones
Summary: orig. subject: Re: REQUEST: Scones
Archive-Name: recipes/ovo-lacto/chedder-dill-scones
Followup-To: rec.food.veg
Organization: ?
Approved: aem@mthvax.cs.miami.edu
In article <kal498INNnqb@mthvax.cs.miami.edu>,
torsqnt!david@uunet.uu.net (David Haynes) writes:
> Help! I need a good recipe for scones.
Hi, David! I have a pretty good recipe for cheddar dill scones.
Granted, they aren't sweet, but perhaps you could substitute
ingredients. At any rate, I'll go ahead and post it.
===
Cheddar Dill Scones
30 minutes
serving size: 16 scones
Ingredients:
2 1/2 c. all-purpose flour
1 c. (4 oz.) shredded Cheddar cheese
1/4 c. chopped fresh parsley
1 tbsp. baking powder
2 tsp. dill weed
1/2 tsp. salt
3/4 c. butter or margarine
2 eggs, slightly beaten
1/2 c. half-and-half
Directions:
Heat oven to 400 degrees. In medium bowl combine all
ingredients EXCEPT butter, eggs and half-and-half. Cut in
butter until crumbly. Stir in eggs and half-and-half just
until moistened. Turn dough onto lightly floured surface;
knead until smooth (1 min.). Divide dough in half; roll each
half into 8" circle. Cut each circle into 8 pie-shaped
wedges. Place 1" apart on cookie sheets. Bake for 15 to 20
min. or until lightly browned.
===
Enjoy!
--Lisa Purvis