Scones--Tea Biscuits

* Exported from MasterCook *
Scones--Tea Biscuits
Recipe By : AH
Serving Size : 12 Preparation Time :0:00
Categories : Muffins,Tealoaves&Quickbreads Sugar
Substituted
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds cake flour
1 1/2 teaspoons salt
2 Tablespoons baking powder
3 Tablespoons powdered sugar
or
1 1/2 teaspoons Sweet 'n Low® sweetener
12 ounces butter -- at room temperature
4 each eggs
1 pint milk
1. Put the measured dry ingredients with less than half the
flour in the mixing bowl, with the butter. With the beater
attachment, blend until the mixture appears uniform, on low
speed. (Perhaps five minutes)
2. Add the remaining flour and blend
3. While the mixer continues to run at low speed, add the
milk and eggs. When all the flour is moistened, turn up the
speed to medium for two minutes. It makes a very sticky
dough or an unpourable batter. Add currants or other dried
fruits and nuts at this point, if you choose.
4. Scoop onto a parchment-lined sheet pan and rest for half
an hour or freeze.
Bake frozen scones at 325 F for half an hour or chilled
ones at 350 F for 20-25 minutes.
Or gently roll on a heavily floured board to 3/4" thickness
and cut out 2 1/2" rounds. Place them on parchment lined
pans and egg or milk wash the tops. These are tea biscuits
and good for old-fashioned strawberry short cake.
Sometimes, scones are shaped as wedges of a circle. On
these occasions, a 1 1/2 pound ball of the dough is
flattened and cut in sixths.
- - - - - - - - - - - - - - - - - -