Received 16:55:03 on 08/18/91, Posting # 53 ***** Subject: OVO-LACTO: Cream Scones From: Jerome Grimmer From: m1sac00@fed.frb.gov (Sandra A. Cannon) Newsgroups: rec.food.veg Here is our family's favorite scone recipe from Sheila McNiven (?) Cameron's _The Highlander's Cookbook: Recipes from Scotland_. Sorry to vegans and weight/health/fat watchers -- it's not very healthy and I've never tried to make it so. I only make them occasionally for special occasions: *Cream Scones* 2 cups flour 1 tablespoon baking powder 2 tablespoons sugar 1/2 t salt 1/3 cup butter 1/2 cup cream 1 egg, beaten 1/4 cup raisins Preheat oven to 400. Combine flour, salt, baking powder and sugar in bowl. Cut in the butter with a pastry blender or two knives used in scissor fashion. Mix in egg and cream with a fork. Stir in raisins. Turn dough out on a lightly floured board and pat out in a circle about 1/2 inch thick. Cut into wedges. Brush tops with slightly beaten egg white and sprinkle with sugar. Bake for 15 to 18 minutes. San Cannon Federal Reserve Board, Washington, DC, 20551 uucp: uunet!fed!sac internet: sac@fed.frb.gov Official federal disclaimer applies. +++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ \\ Life is like a sewer; what you get out of it depends \\ on what you put into it. -- Tom Lehrer *****