This recipe is taken from the 1980 Milk Calendar. The Scots have long been admired for their system of education, on which many aspects of Canadian schooling are based.
As the kids head back to school with appetites sharpened by fall weather, we feature this recipe for scones which go well with homework and a glass of milk. Make them up as individual scones or in wedges.
- Prep: 20 min
- Cooking: 12 min - 15 min
- 1 tbsp (15 mL) white vinegar
- 1 cup (250 mL) Milk
- 2 cups (500 mL) all-purpose flour
- 3 tbsp (45 mL) sugar
- 1 tsp (5 mL) salt
- 1/2 tsp (2 mL) baking soda
- 1/3 cup (80 mL) shortening or butter
- 1/2 cup (125 mL) raisins
- 1 egg yolk beaten
Stir vinegar into milk; set aside.
Combine flour, sugar, salt and baking soda in a mixing bowl; stir well to blend. Cut in shortening or butter until mixture resembles coarse crumbs. Stir in raisins. Add milk mixture to dry ingredients all at once and stir with a fork until all ingredients are moistened.
Turn out on a lightly floured board and knead gently about 20 times. Place dough on an ungreased cookie sheet. Pat or roll out to a 1/2-inch (2 cm) thick circle. Cut into 8 wedges but do not separate. Brush with egg yolk and sprinkle sugar on top.
Bake in a preheated 450 °F (230 °C) oven 12 to 15 min or until golden.
Top 5 Nutrients
|Calcium:||5 % / 50 mg|