Sunday, March 18, 2007
SCONES - for Ryan
2 C. Flour
1 1/4 tsp. baking soda
1 1/2 tsp. cream of tartar
1 Tbsp. Sugar
4 1/2 Tbsp. cold butter
1/3 C. choc chips
1/3 C. dried cranberries
2/3 C. Milk
Preheat oven to 375.
Sift together flour, baking soda, cream of tartar and sugar.
Rub in butter until evenly distributed and the size of peas.
Add choc. chips and crasins.
Make a well in the center, pour in milk and quickly mix it all up, forming a very soft dough.
Knead once of twice on floured surface. (I use a plate)
Shape into a 3/4 inch deep round.
Make Six pizza shaped slices and put on an ungreased cookie sheet.
Bake for 18 minutes
Adapted from the 1999-2000 Jordan Creek Elementary Cookbook. The original recipe (submitted by Eleanor Albaugh, Kindergarten) calls for a pinch of salt, omits the crasins, and uses half-and-half instead of milk.
Enjoy!
2 C. Flour
1 1/4 tsp. baking soda
1 1/2 tsp. cream of tartar
1 Tbsp. Sugar
4 1/2 Tbsp. cold butter
1/3 C. choc chips
1/3 C. dried cranberries
2/3 C. Milk
Preheat oven to 375.
Sift together flour, baking soda, cream of tartar and sugar.
Rub in butter until evenly distributed and the size of peas.
Add choc. chips and crasins.
Make a well in the center, pour in milk and quickly mix it all up, forming a very soft dough.
Knead once of twice on floured surface. (I use a plate)
Shape into a 3/4 inch deep round.
Make Six pizza shaped slices and put on an ungreased cookie sheet.
Bake for 18 minutes
Adapted from the 1999-2000 Jordan Creek Elementary Cookbook. The original recipe (submitted by Eleanor Albaugh, Kindergarten) calls for a pinch of salt, omits the crasins, and uses half-and-half instead of milk.
Enjoy!