From: email@example.com (Carol S. Cochrane) Date: 31 Aug 93 14:55:55 GMT Here's the scone recipe I learned in Jr. High Home Economics class in Bermuda, so I figure it should be pretty authentic. I've had good success with it. Ingredients: 2 cups flour 1/4 cup sugar 3 tsp. baking powder 1/2 cup milk 1/2 tsp. salt 1 egg (beaten) 4 T. Crisco Method: Preheat oven to 450 degrees F. Lightly grease cookie sheet. Mix dry ingredients and sugar, then cut in Crisco. Combine beaten egg and milk. Add egg mixture to dry ingredients and mix until it forms a soft spongy dough. Place dough on a lightly floured board and knead lightly until smooth. Divide dough in half and shape each half into a 3/4 inch thick circle and score into 6 triangles. [See note.] Brush top with a little egg or milk to help it brown better. Place on tray and bake 10 to 15 minutes. Variations: Add 1/2 cup chopped dates, currants, raisins, or mixed peel. OR Add 1/2 cup grated cheese. [I think raisins are the most traditional addition. These should be added to the dry ingredients. If you forget (as I always seem to do), they can be kneaded in at the kneading stage. Note: This is the original method. I found it difficult to get the center to cook thoroughly this way. Instead, I generally roll the dough out to 1/2 inch thick and use a biscuit cutter (or any round cookie cutter which is deep enough).
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