Saturday, March 09, 2013

The Art of Cooking


with thanks to Laurie Oakley of Bolton for sharing this many years ago – (written in with a green marker on a scrap of pale blue construction paper - we were in my kindergarten classroom) and to her Mother and Grandmother for doing the same

3 ¾ c. flour
6 tsp. baking powder
2 tbsp. Sugar
1 c. butter or margarine
Mix dry ingredients, rub or cut in butter.
Beat 2 eggs with 1 ½ c. milk.
Add to dry ingredients, adding ½ c. currants if you like.

Knead ½ of dough (maybe 10 folds – not too much), roll into a (roughly 7”) circle on a floured surface. Cut in wedges.
Repeat with second half.
Brush with reserved milk/egg mixture.
Bake at 350 for 20 minutes.

This is delicious using 2 c. whole wheat flour, 1 c. unbleached white, and ½ - ¾ c. rolled oats (more like the hearty healthy breakfast version!)
I use a baking stone so the scones don't burn, but a heavy cast iron fry pan or doubled cookie sheet works too.
If you're making these over a campfire, a flat stone as a base, with a big pot lid over the dough, nestled in the coals works just fine!


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