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.
akes this rich chocolate cake \"Irish\" is not only to the
For Scones:
Preheat oven to 400
he beaten egg mixture. Refrigerate scones for 15 minutes, then glaze
ranulated sugar.
Bake the scones in the middle of a
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.
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.
Mix flour, baking powder, sugar, salt and butter (stir or cut in butter) until dough resembles coarse meal.
Beat eggs and cream.
Pour egg mixture into dry mixture.
Mix until moistened and add currants and mix.
Drop batter in 3 ounce size rounds onto greased cookie sheet.
Makes 12 to 15 scones.
Bake at 400\u00b0 for 18 to 20 minutes.
for the chocolate chip scones:
Preheat oven to 425\
SCONES:
Preheat oven to 400\
an.
To make the scones: In a blender or food
ish.
For the herb scones, sift flour, baking powder and
00b0F).
Place the herb scones on top of meat and
pastry cutter.
Brush scones with beaten egg for a
Scones:
Sift the flour, sugar,
ising, place the pan of scones into the freezer for 15
nto 2 triangles.
Transfer scones to prepared sheet. Bake until
edge shapes.
Place the scones on the parchment paper.