Preheat oven to 400. In large bowl sift together flour, baking soda and cream of tartar. Add softened butter and sugar, mix well. Stir in milk or buttermilk. Also stir in raisins or other dried fruit. Press dough onto a floured surface and roll out gently to 1/2 inch thickness. Cut scones into round shapes or triangles. Brush scones with egg wash for shine. Bake for 20 minutes or until golden brown.
for the chocolate chip scones:
Preheat oven to 425\
First thing you must do is read your recipe to see how much you will need.
Weigh the Irish Moss out.
Rinse it at least 3 times and remove any debris and salt that may be clinging to the moss.
Put it into a mason jar and soak in the filtered water for at least 3 days.
Rinse the Moss at least 2 or 3 times over the course of the day with fresh filtered water.
Then use as per the directions in your recipe.
Mix all ingredients together with pastry blender.
Drop by big spoon onto greased cookie sheet.
Bake 20 minutes at 400\u00b0.
Makes 6 to 8 scones.
Serve warm with jam, jelly or honey.
Quick, easy and good.
They freeze well.
Heat in microwave a few seconds.
ith cinnamon and nutmeg (go easy on the nutmeg).
Place
r filling ~ according to your recipe.
bake.
he beaten egg mixture. Refrigerate scones for 15 minutes, then glaze
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LEFTOVER SCONES: as if
f you have tried this recipe - thanks for you input). Place
ranulated sugar.
Bake the scones in the middle of a
est thing about this Irish dessert recipe is that it is absolutely
nd cut out the scones.
Brush the scones with cream and
poonfuls of the Baileys Swirl (recipe below) into the pans alternately
f flour to make it easy to pat or roll into
In a 6 cup blender, at low speed, combine all ingredients.
Blend until smooth.
Pour into clean bottles, cap tightly and store in the refrigerator.
It will keep up to one month.
Stir or shake well before serving.
Can be served straight, on the rocks, over ice cream or used in recipes calling for Irish Cream Liqueur.
Recipe makes 44.75oz = 1323.42ml.
A serving size is 1.3oz (37ml) (37.0g) = 35 servings per recipe.
Grease cookie sheet.
Combine all ingredients.
Mix well. Drop by tablespoons onto cookie sheet.
More sugar may be sprinkled on top of scones before baking.
Bake 10 to 12 minutes at 450\u00b0.
Combine sugar, flour, baking soda, salt and egg. Add melted stick of margarine. Mix well. Batter will be very thick. Add buttermilk and raisins; mix well. Batter is sticky and stiff. With hands, make 3 balls of batter and slice each ball in half, then slice half again to loosely form a triangle. Bake on lightly greased cookie sheet at 350\u00b0 for about 23 to 30 minutes. Makes 1 dozen scones.
For Scones:
Preheat oven to 400
Heat oven to 450\u00b0.
Grease cookie sheet with butter.
Combine dry ingredients.
Add water and mix.
Drop 1 spoonful of mixture onto cookie sheet.
Sprinkle with additional sugar.
Bake 10 to 12 minutes until golden brown.
Serve hot.
Makes 12 scones.
ack to cool.
The recipe makes 24 cookies; you will