Scones
From the Inchavara House Bed & Breakfast,
16 ounces flour (2 cups)
3 level teaspoons baking powder
4 ounces margarine (1/4 cup)
4 ounces sugar (1/4 cup)
2 eggs
8 tablespoons milk (2/3 cup)
(if desired, 4 ounces of fruit, either raisins or currants)
Bake at 425 degrees in middle shelf for 20-30 minutes. Makes 14.
In a bowl, hand-mix together the flour and baking powder and set aside. Using a mixer, stir up the margarine. Then mix in the sugar, followed by mixing in the eggs, followed by mixing in the milk. Then mix in the flower mixture, followed by the fruit.
Do not mix too much, as a coarse mixture makes a better scone. By beating too much, you get something more like a cookie.
The owner of the bed and breakfast
gave us this recipe. She was a very fine
hostess and made excellent scones and tea. - - Allen Drake - -