Monday, January 17, 2011


Thomas' family periodically had these scones for after-school snacks or other occasions. They go well adorned with honey or jam, and you can add raisins to the batter should you want. This recipe is originally from the Tassajara Bread Book.

1 C milk
1 T lemon juice
6 T sugar or honey
1 egg
3 1/2 C flour
3 t cream of tartar
1.5 t baking soda
1/2 C melted butter
  1. Mix all ingredients excepting the butter and flour.
  2. Slowly mix in the flour, then the butter.
  3. Roll out dough to be 1/4-3/8" thick.
  4. Cut dough into triangles (3" by 4" by 5" works well).
  5. Deep fry to a light golden brown. Avoid letting the scones rest on the bottom of the pan.
  6. Enjoy! If done right, these are good hot, warm, or cool.

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