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Mile-High Biscuits (Scones)

Mile-High Biscuits (Scones) created by Chef TraceyMae

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

Ready In:
35mins
Serves:
Yields:
Units:

ingredients

directions

  • Preheat oven to 450°F (230°C).
  • Sift together flour, sugar, baking powder, cream of tartar and salt.
  • 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).
  • Combine egg and milk.
  • Add this to the flour mix all at once, stirring with fork just enough to make a soft dough that sticks together.
  • Knead lightly on lightly floured surface 15 times.
  • Roll out to 1" (2.5cm) thickness.
  • Cut with floured 2" (5cm) cutter and place 1" (2.5cm) apart on ungreased baking sheet.
  • Bake in oven 12 - 15 minutes or until golden brown.
  • Serve immediately.
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RECIPE MADE WITH LOVE BY

@YnkyGrlDwndr
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@YnkyGrlDwndr
Contributor
"From "Country Fair Cookbook" published in 1975. I use butter instead of shortening."
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  1. Chef TraceyMae
    Mile-High Biscuits (Scones) Created by Chef TraceyMae
    Reply
  2. 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!
    Reply
  3. YnkyGrlDwndr
    From "Country Fair Cookbook" published in 1975. I use butter instead of shortening.
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