Cook’s Corner: Scones an easy Irish treat


By Linda Cicero
Knight Ridder Newspapers


2 cups all-purpose flour (see note)
1/8 teaspoon salt
3 tablespoons butter
2 tablespoons sugar
1 teaspoon baking powder
1 1/3 cups raisins or other dried fruit
½ cup plus about 2 tablespoons milk
Heat oven to 400 degrees. Lightly grease a baking sheet.

Whisk flour and salt together in a bowl. Cut in butter with 2 knives, or pulse with food processor until mixture clumps in pea-size bits. Stir in the sugar, baking powder and fruit. Stir in ½ cup milk plus additional if needed to form a soft dough.

Turn out onto a floured board and knead lightly. Pat into a circle about 8 inches wide. Cut into 8 wedges with a sharp knife dipped in cold water. Place on baking sheet about an inch apart and bake 20 to 25 minutes, until lightly browned. Makes 8 servings.

Note: If substituting whole wheat flour, increase the milk by 1 tablespoon.

Per serving: 250 calories (20 percent from fat), 5.6 g fat (3.3 g saturated, 1.5 g monounsaturated), 14.9 mg cholesterol, 4.7 g protein, 46.9 g carbohydrates, 1.8 g fiber, 145 mg sodium.

© 2003, The Miami Herald.
Distributed by Knight Ridder/Tribune Information Services.

Copyright 2020 Nexstar Broadcasting, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.

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