Hinorah's Scandinavian Recipies
Kelli's Impressive Scones (mmm mmm good!)
These scones are the traditional biscuit-muffin-rolls admired by the Scots. Very adaptable to open-fire cooking. Serves 6.
1) Sift together flour, salt, cream of tarter, and baking soda into a large bowl. Gradually cut in butter, blending it with a pastry blender until the dough resembles coarse meal. Then add the cream, and stir until the mixture has the texture of a soft dough.
- 2 c. all-purpose flour
- 1/2 tsp. salt
- 2 tsp. cream of tarter
- 1 tsp. baking soda
- 4 tbsp. (1/2 stick) unsalted butter, chilled, cut into small pieces
- 2/3 c. heavy cream or whipping cream
2) Place the dough on a lightly floured board, and knead it briefly into a ball. Roll or press it out to form a circle 1/2 inch thick. Cut into 6 wedges.
3)Rub a cast-iron griddle with flour and place it over a medium-low heat for 5 mins. Add 3 of the scones, and cook for 8 minutes per side. Reduce the heat if the scones cook too fast; they should be dark brown but not burned. Repeat with remaining scones. Serve warm. Good with homade preserves or honey-butter.
"I tried this recipie for the first time and it were a big hit." -Kelli