Mrs. Humphries Scones Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Unbleached all purpose flour,
1/2 cup: Sugar,
2 tsp: Baking powder,
3 tbsp: Butter or margarine,
1/2 cup: Raisins, plumped in milk, and drained, if you have time
1: Egg,
1/2 tsp: Lemon extract,
Directions:
From the King Arthur Flour 200 th Anniversary cookbook. Mrs.
Humphries was an elderly English woman who lived in a little pink
house. Her scones are rich and delicious.
less than 1/4 cup milk sugar to sprinkle on tops, (optional)
Preheat your oven to 425F. Combine the flour, sugar, and baking
powder. Rub in the butter or margarine with your fingertips. Add the
raisins,egg, and lemon extract. "MUSH IT UP AND ADD JUST ENOUGH MILK
TO MAKE IT SAFT, BUT NOT TOO STICKY: were Mrs. Humphries original
directions. Drop BIG tbsp of the batter onto a greased cookie sheet.
Sprinkle the top with sugar if you want a sweet finished scone. Bake
for 12-15 minutes,depending on size. Makes 8-10 scones.
Origin: Cookbook Digest Mar/Apr 93 Shared by: Sharon Stevens.
Source from luhu.jp
Humphries was an elderly English woman who lived in a little pink
house. Her scones are rich and delicious.
less than 1/4 cup milk sugar to sprinkle on tops, (optional)
Preheat your oven to 425F. Combine the flour, sugar, and baking
powder. Rub in the butter or margarine with your fingertips. Add the
raisins,egg, and lemon extract. "MUSH IT UP AND ADD JUST ENOUGH MILK
TO MAKE IT SAFT, BUT NOT TOO STICKY: were Mrs. Humphries original
directions. Drop BIG tbsp of the batter onto a greased cookie sheet.
Sprinkle the top with sugar if you want a sweet finished scone. Bake
for 12-15 minutes,depending on size. Makes 8-10 scones.
Origin: Cookbook Digest Mar/Apr 93 Shared by: Sharon Stevens.
Source from luhu.jp
Tags
: breads