*  Exported from  MasterCook  *
                            Scones--Tea Biscuits
 Recipe By     : AH
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Muffins,Tealoaves&Quickbreads    Sugar
 Substituted
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      pounds        cake flour
    1 1/2  teaspoons     salt
    2      Tablespoons   baking powder
    3      Tablespoons   powdered sugar
                         or
    1 1/2  teaspoons     Sweet 'n Low® sweetener
   12    ounces         butter -- at room temperature
    4      each          eggs
    1      pint          milk
 1. Put the measured dry ingredients with less than half the
 flour in the mixing bowl, with the butter.  With the beater
 attachment, blend until the mixture appears uniform, on low
 speed. (Perhaps five minutes)
 2. Add the remaining flour and blend
 3. While the mixer continues to run at low speed, add the
 milk and eggs.  When all the flour is moistened, turn up the
 speed to medium for two minutes.  It makes a very sticky
 dough or an unpourable batter. Add currants or other dried
 fruits and nuts at this point, if you choose.
 4. Scoop onto a parchment-lined sheet pan and rest for half
 an hour or freeze.
 Bake  frozen scones at 325 F for half an hour or chilled
 ones at 350 F for 20-25 minutes.
 Or gently roll on a heavily floured board to 3/4 thickness
 and  cut out 2 1/2 rounds.  Place them on parchment lined
 pans and egg or milk wash the tops.  These are tea biscuits
 and good for old-fashioned strawberry short cake.
 Sometimes, scones are shaped as wedges of a circle.  On
 these occasions, a 1 1/2 pound ball of the dough is
 flattened and cut in sixths.
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