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1993-01-25
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Newsgroups: rec.food.recipes
Distribution: world
From: Wendy Campbell <WCAMPBEL@vma.cc.nd.edu>
Date: Thursday, 2 Apr 1992 22:15:07 EST
Subject: OVO-LACTO: Fried Scones
References: <ktjrdjINNqgc@mthvax.cs.miami.edu>
Summary: orig. subject: Re: REQUEST: Fried Scottish Scone
Archive-Name: recipes/ovo-lacto/fried-scones
Keywords: recipe ovo lacto fried scones
Followup-To: rec.food.veg
Organization: ?
Approved: aem@mthvax.cs.miami.edu
In article <ktjrdjINNqgc@mthvax.cs.miami.edu>,
shadow@tern.physics.utoronto.ca (Bruce Elrick) says:
>My wife and I would like a recipe for a certain type of Scottish
>scone. It is fried and served hot with butter and jam, jelly or icing
>sugar. It is not baked like a tea biscuit.
One of the following might be what you are after:
===
SPUD SCONES
1 lb. potatoes 2 teas. salt
3 tbs. butter, room temp. About 1 cup (4 oz.) self-rising flour
Butter
Partially fill large saucepan with cold water. Peel potatoes; cut in
quarters & add to pan. Bring to a boil, then reduce heat, cover &
simmer briskly about 15 min. or until potatoes are tender. Drain well;
place in large bowl & mash coarsely with potato masher or fork. Add
salt & 3 tbs. butter & continue to mash until potaotes are smooth.
Mix in enough flour, one tbs. at a time, to form a stiff dough.
Preheat griddle or heavy skillet over high heat; grease lightly. Turn
dough onto floured surface & knead lightly. Roll out with floured
rolling pin to thickness of 1/4 inch. Cut in rounds with 2-inch fluted
or plain cookie cutter. Cook on griddle or in skillet 4-5 min. on each
side or until golden brown. Serve hot with butter. Makes 12-15
scones. Jelly, etc. may be used.
===
DROP SCONES
1 cup all-purpose flour Pinch of baking soda
Pinch of salt 3 tbs. sugar
2/3 cup buttermilk 1 egg, lightly beaten
2 teas. butter, melted, cooled Butter
Preheat griddle or heavy skillet over high heat; grease lightly. Sift
flour, baking soda & salt into large bowl. Stir in sugar. Add
buttermilk, egg & melted butter & mix well with wooden spoon. Drop by
tbs. onto griddle or into skillet, spacing scones well apart. Cook a
few minutes until tops are bubbling & undersides are golden brown; flip
over with wide spatula & cook until brown on other side. As scones
area cooked, wrap them in a cloth towel or napkin to keep them moist &
warm while you cook remaining scones. Serve warm with butter. Makes
12-15 scones. Jams, etc. may be used as well.
Variation--Fruit Drop Scones: Add 1/2 cup raisins (or other dried fruit)
to dry ingredients.
===
Note: If you do not usually buy buttermilk you can make your own by
adding a tbs. of vinegar or lemon juice to a cup of milk and letting it
stand a few minutes.
Enjoy
Wendy wcampbel@vma.cc.nd.edu Take time to smell the flowers