Wednesday, January 5, 2011

Almost lost my Exposition Scones recipe, so putting it out in the cloud

This tattered, yellowed newspaper clipping has been my possession for many years, but it's been several years since I made scones. Today it seemed a good task to share with seven year old granddaughter, so searched for the recipe, and searched, and searched. We are always clipping and saving recipes, and somehow the scone recipe had vanished, displaced by some untried upstart.

Susan fortunately is more persistent than I and managed to uncover it. 15 minutes of flurry with gd, measuring, sifting, squeezing butter & flour, and success once more.

The recipe came from the Oakland Tribune Oct 23, 1991, courtesy of Marcy Turner, originally from the Fisher Flouring Mills 1933 Fisher Cookbook.
Makes 8
2 1/2 cups flour
2 1/2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons butter (original was 1 tbsp lard, one butter - I sometimes use 3 butter)
1/2 cup raisins
3/4 cup milk

Sift all dry ingredients

Work butter into the dry ingredients with your fingers. Add raisins to the flour-fat mixture and mix well.

Add the milk to the mixture. Dump on floured board, roll out, cut into pie wedges and bake at 450 F for 15 minutes

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