cinnamon scones
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| |
| 1/3 cup | sugar |
| 2 cup | white flour |
| 1 Tbsp | baking powder |
| 1 tsp | cinnamon |
| 1/4 tsp | salt |
| 1/2 cup | butter |
| 2/3 cup | milk |
| 1 | egg, beaten |
| 1 tsp | vanilla |
| |
| heat oven to 400 degrees. combine flour, sugar, baking powder, |
| cinnamon, and salt. using a pastry blender or fork, cut in butter |
| until mixture resembles coarse crumbs. combine milk, egg, and |
| vanilla in a separate bowl. add liquids to flour mixture; stir until |
| ingredients are moistened. |
| |
| with floured hands, shape dough into 8-inch round on ungreased |
| cookie sheet. sprinkle with additional sugar, if desired. cut dough |
| into 8 wedges; slightly separate wedges. bake at 400 degrees for 15 |
| to 20 minutes. serve warm. |
| |
| variations |
| orange cinnamon scones: add 1 tablespoon grated orange peel to dry |
| ingredients. |
| gingerbread scones: add 1 teaspoon ginger to dry ingredients and 2 |
| tablespoons molasses to liquid ingredients. |
| |
| serves: 8 |
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| recipefavorite newsletter digest |
| from ann in fla |
| |
| -- |
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| (ID: 77259) Mirror: rec.food.recipes: Sat, Mar 27, 2004 |