* Exported from MasterCook *
Nutty Brown Scones
Recipe By :RUTH ISABEL ROSS
Serving Size : 0 Preparation Time :0:00
Categories : scones and potato cakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
275 grams white flour -- (10 oz/2-1/2 cups) (all-purpose)
150 grams wholemeal flour -- (5 oz/l-1/4 cups) (whole-wheat)
1 tbsp pinhead oatmeal -- (1-1/4 US tbsp) see note
1/8 tsp bread (baking) soda
1/8 tsp salt
1/8 tsp cream of tartar
50 grams butter -- (2 oz/1/2 stick)
200 ml buttermilk -- (7 oz/2/3 cup)
Mix all the dry ingredients. Rub in the butter. Add the buttermilk and knead
the dough well. Roll out to 1 cm (1/2 inch) thick. Brush with milk. Cut into
rounds and bake at 220°C/425°F/gas 7 for 15-20 minutes.
Description:
"These scones should be shaped with a small cutter."
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): 1444 Calories; 45g Fat (28.4% calories
from fat); 36g Protein; 220g Carbohydrate; 9g Dietary Fiber; 117mg Cholesterol;
902mg Sodium. Exchanges: 14 Grain(Starch); 0 Fruit; 1 Non-Fat Milk; 8 1/2 Fat.
NOTES : *Sometimes called Irish or Scottish oatmeal, these steel-cut oats have
a nutty texture.
Nutr. Assoc. : 0 0 0 0 0 0 0 0
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