makes cents
I refuse to pay over a certain amount money for things. Once an item reaches that point it is, in fact, goodbye. Bye Bye scones from the PCL Library Prufrock's Coffee shop. They are now $2.33. Time to make my own scones:
Fruit Scones
From: Hamlyn All Colour Cakes and Baking Cookbook
8 oz. self-raising flour (225 g)
1/2 tsp. baking powder
2 oz. butter or margarine (50 g)
2 Tbsp. caster sugar (granulated sugar)
3 oz. mixed dried fruit (e.g., raisins)
1/4 pint milk (150 ml)
milk to glaze
Preheat oven to 425 F.
Sift the flour and baking powder into a bowl.
Rub in the butter until the mixture resembles fine breadcrumbs.
Stir in the sugar and fruit and add enough milk to mix to a soft dough.
Turn onto a floured surface, knead lightly and roll out to 3/4-inch
thickness.
Cut into 2-inch rounds and place on a lightly floured baking sheet.
Brush with milk to glaze.
Bake for 10 minutes then cool on a wire rack.
Serve with butter and jam
(or clotted cream--sort of like whipped cream (yum yum)).
Not a big deal and I enjoy baking. This insures I always get cranberry scones and I avoid unhappy counter people as well. Comes out to a quarter a scone too. That includes the power to run the stove. That was intricate math work on my part. Gosh, I feel stupid for not doing this before. Their oatmeal raisin cookies went up too. Added that cookie recipe up and it was .20¢ per large cookie. Sure beats $1.35.
Fruit Scones
From: Hamlyn All Colour Cakes and Baking Cookbook
8 oz. self-raising flour (225 g)
1/2 tsp. baking powder
2 oz. butter or margarine (50 g)
2 Tbsp. caster sugar (granulated sugar)
3 oz. mixed dried fruit (e.g., raisins)
1/4 pint milk (150 ml)
milk to glaze
Preheat oven to 425 F.
Sift the flour and baking powder into a bowl.
Rub in the butter until the mixture resembles fine breadcrumbs.
Stir in the sugar and fruit and add enough milk to mix to a soft dough.
Turn onto a floured surface, knead lightly and roll out to 3/4-inch
thickness.
Cut into 2-inch rounds and place on a lightly floured baking sheet.
Brush with milk to glaze.
Bake for 10 minutes then cool on a wire rack.
Serve with butter and jam
(or clotted cream--sort of like whipped cream (yum yum)).
Not a big deal and I enjoy baking. This insures I always get cranberry scones and I avoid unhappy counter people as well. Comes out to a quarter a scone too. That includes the power to run the stove. That was intricate math work on my part. Gosh, I feel stupid for not doing this before. Their oatmeal raisin cookies went up too. Added that cookie recipe up and it was .20¢ per large cookie. Sure beats $1.35.
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