Email to Ed Halpaus      

Recipe Categories: Leo's HOME PAGEAPPETIZERS BakedBeans BatterBread BREAD BREADMACHINE BREAKFAST CAKESandPIES CheeseCake COOKIES CROCKPOT DairyFree DESSERTS Drinks ETHNIC FISHandSEAFOOD Fruitcake GlutenFree Honey Information Ingreients JAMSandJELLIES Low-CarbBreakfast Low-CarbVegetables MainDish MEATS MUFFINS PASTA Popovers Potatoes POULTRY RICE SALADandDRESSING SaladDressing SANDWICHES SAUCES Scones SmokerRecipes Snacks SOUPSandSTEWS VEGETABLES VEGETARIAN WholeWheatRecipes WildRice Zucchini

Tea Scones




Source of Recipe


Unknown


List of Ingredients




2 c unsifted all-purpose flour
1/2 c sugar
2 tsp cream of tartar
1 tsp baking soda
3/4 tsp salt
1/2 cup butter -- chilled
2 eggs -- slightly beaten
1/4 cup milk


Recipe




Sift dry ingredients together.

Blend in butter with pastry blender, or two knives, until mixture resembles fine breadcrumbs. Add remaining ingredients.

Mix with a fork, divide into two parts.

Turn onto lightly floured board and roll flat with floured rolling pin to about 1/2" thick (can be thicker).

Cut with round biscuit or cookie cutter.

Place on lightly greased cookie sheet.

Bake in preheated oven (400º) for about 15 minutes or until golden.

Makes about 14.

Can add 1/2 cup currant, if desired.

Per serving: 99 Calories (kcal); 7g Total Fat; (65% calories from fat); 1g Protein; 8g Carbohydrate; 45mg Cholesterol; 281mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates