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Scones by Terry Nicholson Recipe

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This recipe for Scones by Terry Nicholson, by , is from cooking with friends, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Francis Nichloson
Added: Sunday, August 30, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 cups flour
6t baking powder
½ t. salt
3/8 cup butter
1 ¼ cup cold milk

Directions:
Directions:
Sift together the flour, baking powder and salt.

Cut the butter into the flour mixture.

Add the milk, gradually mixing it in with a knife, until the dough clings together, without being sticky.

Tip the dough onto a floured surface and pat it together quickly, before rolling it out to about an inch thick. Cut the dough into squares or circles or pie shapes and place these close together on an un greased baking tray.

Bake in a preheated 425 degree oven for about 10 to 12 minutes, until pale brown on top and bottom. Don’t cut hot scones with a knife – pull them apart with your fingers.

Cheese scones: After the butter has been added to the flour, add ½ cup of grated cheese (tasty is best) to the mixture. You could also add some dried or chopped fresh herbs at this stage. Continue the instructions as for the previous recipe, but before baking sprinkle more grated cheese and a dusting of paprika over the top of the scones.

Date Scones: After the butter has been added, mix in l cup of chopped dates and 1 T cinnamon. Continue as for plain scones.

Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
15 min
Personal Notes:
Personal Notes:
For lightness of texture, scones require a light touch from the cook - work quickly and don’t handle the dough more than absolutely necessary. Add the liquid carefully; the dough should be just clinging together --to wet and the scones will be heavy.

I prefer scones with soft sides, so I put them close together on the baking sheet trays. You can put them further apart if you prefer cooked sides.

 

 

 

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