Subject: Dried Cherry Scones
From: Unicorn (unicorn@indenial.com)
Date: Thu Mar 13 2003 - 09:21:16 EST
__________________________________________________
FOOD FUNNY
__________________________________________________
"SINGSnKEYS" says this didn't happen to her, but it could have
happened to any grandparent:
Catching her in the act, I confronted my 3-year-old granddaughter,
"Are you eating your little sister's grapes?" I demanded.
"No," she innocently replied, "I'm helping her share."
__________________________________________________
TODAY'S RECIPE
__________________________________________________
You'll enjoy these scones even if you can't get dried cherries in your
part of the world; simply substitute raisins, currants, sultanas
(golden raisins), dried cranberries, or any dried berry available to
you.
Dried Cherry Scones
2 cups (500 ml) all-purpose flour
1/3 cup (80 ml) sugar
1 1/2 tsp (7 ml) baking powder
1/2 tsp (2 ml) baking soda
6 Tbs (90 ml) chilled butter cut into small pieces
2/3 cup (160 ml) dried sour cherries
1/2 cup (125 ml) buttermilk
1 tsp (5 ml) vanilla extract
1 egg
Sift the dry ingredients together into a large mixing bowl. Cut the
butter into the flour mixture using a pastry blender or the tines of a
fork until the mixture resembles coarse crumbs. Stir in the remaining
ingredients to form a soft dough, mixing as little as possible. Pat
the dough into an 8-inch (20 cm) circle on an ungreased baking sheet.
Cut into 8 wedges using a serrated knife. Bake in a preheated 400F
(200C) oven for 18 to 20 minutes, until a toothpick inserted in the
center of one of the scones comes out clean. Cool slightly before
serving. Makes 8 scones.
This archive was generated by hypermail 2b28 : Tue Apr 01 2003 - 00:00:02 EST