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Lily's Scones Recipe

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This recipe for Lily's Scones, by , is from Our Family Cookbook Project 2006, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Meg Allyn Cummings Galus- Chicago, IL
Added: Wednesday, August 16, 2006

Category:
Category:

Ingredients:  
Ingredients:  
3 1/2 c. all-purpose flour
1 t. salt
2 t. baking soda
4 1/2 t. cream of tartar
1/4 c. cold unsalted diced butter
2 T. vegetable shorting, in lumps
1 1/3 c. milk
1 large beaten egg, for egg wash

Directions:
Directions:
Preheat the oven to 425 F. Sift the flour, salt, baking soda, and cream of tartar into a large bowl. Rub in the fats till the mixture goes like damp sand. Add the milk all at once, mix briefly - briefly being the operative word - and then turn onto a floured surface and knead lightly to form a dough.
Roll out to about 1 to 1 1/4 inch thickness. Dip the cutter (Meg's note: I use a drinking glass to cut) into some flour, then stamp out at least 10 scones. You get 12 in all from this, but may need to re-roll for the last 2. Place on a baking sheet very close together - the idea is that they bulge and stick together on cooking - then brush the tops with the egg wash. Put in the oven and cook for 10 minutes or until risen and golden.

Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
From "How to be a Domestic Goddess" by Nigella Lawson, one of my "chef heroes." They MUST be eaten warm straight from the oven, no reheating. I usually halve the recipe, but this is the full scale. Of course, all scones are best with clotted cream (hard to find the the US and harder to make) and jam, but plain butter and jam will do. Best toppings: Orange Marmalade, Blackcurrant Jam, Lemon Curd.

 

 

 

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