The recipe file index is in Tea.for.Two. A translation of food names from English to Japanese is found in food.names.

Recipes are found in the following blogspot sites: (1) appetizers.&.snacks, (2) beef, (3) beverages.&.drinks
(4) breads.&.muffins, (5) casseroles.&.stews (6), (7) cups.of.tea, (8) eggs.&.cheese,
(9) fish.&.seafood, (10) fruit, (11), (12) pasta.&.noodles, (13) pork, (14) poultry, (15) rice,
(16), (17) soups.&.salads, (18) sweets.&.treats, (19) tofu, (20) vegetables.

Lastly, cooking and household tips are in this-n-that.

Saturday, June 02, 2007


from the kitchen of a friend

2 cups of regular flour
2 tablespoons sugar
2 1/2 teaspoons baking powder
1 teaspoon salt
1/3 cup of cold butter or good margarine
1/2 cup of regular milk or buttermilk
1 egg

Sift together the dry ingredients. Cut in the cold butter with two knives or pastry cutter until the mixture resembles fine crumbs or rub in with your finger tips. Beat egg until thick and add to the milk. Mix into the dry ingredients with a fork until moistened and comes together in a ball of soft dough. Turn the dough on a lightly floured surface. Knead it very lightly, for about 30 seconds. Too much handling makes them tough.

Roll or pat out the dough to 3/4 inch (2cm) thickness. With floured cutter (you can use a drinking glass) cut out rounds or cut diamond shapes or triangles with a floured knife. Arrange on an greased baking sheet, not touching. Brush top with milk, cream or beaten egg to make them shine. (optional)

my friend's note:
Again......try not to handle the dough too much. If you want, instead of
kneading, you can drop heaped tablespoonfuls of the mixture onto the baking
tray without kneading for dropped scones.

Bake in a hot oven 425F for 12 to 15 minutes. Should make about 12 scones.


Post a Comment

<< Home