Mile-High Biscuits (Scones)

READY IN: 35mins
Recipe by YnkyGrlDwndr

From "Country Fair Cookbook" published in 1975. I use butter instead of shortening.

Top Review by Chef TraceyMae

I made this for the Aussie/Kiwi #24 swap. They were light and fluffy and easy to make. No rising needed ahed of time - what a time-saver!

Ingredients Nutrition


  1. Preheat oven to 450°F (230°C).
  2. Sift together flour, sugar, baking powder, cream of tartar and salt.
  3. Cut in shortening/butter with pastry blender or two knives until it resembles a coarse meal. (Or you can just rub it in with your fingers).
  4. Combine egg and milk.
  5. Add this to the flour mix all at once, stirring with fork just enough to make a soft dough that sticks together.
  6. Knead lightly on lightly floured surface 15 times.
  7. Roll out to 1" (2.5cm) thickness.
  8. Cut with floured 2" (5cm) cutter and place 1" (2.5cm) apart on ungreased baking sheet.
  9. Bake in oven 12 - 15 minutes or until golden brown.
  10. Serve immediately.

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