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| The English serve these warm with "clotted cream" -- something we aren't familiar with in this country! They are just delightful, however, served with butter and jam or jelly! |
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| 2 cups |
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Flour |
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| 2 tsp |
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Sugar |
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| 1 tsp |
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Cream of tartar |
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| 1 tsp |
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Baking soda |
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| ½ tsp |
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Salt |
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| ½ cup |
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Butter |
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| ¾ cup |
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Milk |
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| 1 |
Sift dry ingredients together. |
| 2 |
Cut in butter to a coarse meal. |
| 3 |
Stir in milk to make a soft dough. |
| 4 |
Divide in two portions. Pat round to ¾" thick. Cut each round in to 4 wedges. |
| 5 |
Place on baking sheet and bake at 400° for 12 to 15 minutes. |
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| Cooking Tips |
| The "Creme Fraiche" recipe works well as "clotted cream" for these scones. |
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| Recipe Source |
Author: From Helen's mother, Luella Bryant Shankster |
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