* Exported from MasterCook *
Drop Scones
Recipe By :RUTH ISABEL ROSS
Serving Size : 0 Preparation Time :0:00
Categories : scones and potato cakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
225 grams white (all-purpose) flour -- (8 oz/2 cups)
1/2 tsp bread (baking) soda -- (generous 1/2 US tsp)
1/2 tsp cream of tartar -- (generous 1/2 US tsp) or Bextartar
2 eggs -- beaten
280 ml buttermilk -- (1/2 pint/1-1/4 cups)
Mix the flour, bread/baking soda and cream of tartar in a bowl. Stir in the
beaten eggs, then the buttermilk. Mix everything well.
Grease a griddle or heavy frying pan. Heat it very well, then reduce the heat a
little. Drop spoonfuls of the scone mixture onto the hot griddle. When bubbles
appear on the surface, turn them over.
When the scones are golden brown on both sides, they are cooked. At this stage,
put them into a clean tea towel/dish cloth to keep them warm and steamy.
Serve hot with softened butter or with a sprinkling of sugar and lemon juice.
Description:
"well-known favourites these several names. Some people call them buttermilk
pancakes, others crumpets. In Scotland, they are called girdle cakes. Delicious
for tea in winter, they can be cooked in a heavy frying pan. They can also be
made with fresh
milk."
Source:
"THE LITTLE IRISH BAKING BOOK"
S(mc formatted by):
"chef dave."
Copyright:
"FIRST EDITION 1996 ISBN 0-312-14005-3"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 269 Calories; 12g Fat (42.7% calories
from fat); 22g Protein; 16g Carbohydrate; 0g Dietary Fiber; 434mg Cholesterol;
445mg Sodium. Exchanges: 1 1/2 Lean Meat; 0 Fruit; 1 Non-Fat Milk; 1 Fat.
Nutr. Assoc. : 0 0 0 0 0
[Non-text portions of this message have been removed]
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