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Scones: Submitted by: Marguerite Martin | Date Added: 13 Sep 2011
Listed in: Breads / Quick
Ingredients

rind of orange
2 cups all-purpose flour
23 cup whole wheat flour (white)
teaspoon salt
1 Tablespoon baking powder
cup sugar
cup unsalted butter
cup dried cranberries
cup skim milk
raw sugar

Cooking Instructions

1) Preheat oven to 400F.

2) Combine dry ingredients in a medium-size bowl. With a pastry blender cut in the butter until the mixture resembles coarse crumbs.

3) Add cranberries. Add the milk and mix well with a fork. Knead the dough 10 times.

4) Roll into a 1-inch thick circle and cut into eight wedges. Separate the wedges and bake on an ungreased baking sheet for 12 minutes.


NOTE: Marguerite Martin modified Marguerite's recipe. One modification is using 23 cup whole wheat (was all-purpose flour).

Edith Stovel & Pamela Wakefield; Weekend!: A menu cookbook for relaxing entertaining.; 1994

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