Subj : St. Elwin 04
To   : All
From : Dave Drum
Date : Sun Feb 21 2021 14:58:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Elwin's Best Scones Ever
 Categories: Breads, Fruits, Dairy
      Yield: 6 servings
 
      1 c  Sour cream
      1 ts Baking soda
      4 c  Flour
      1 c  White sugar
      1 c  Blueberries or raisins, or
           - whatever fruit you want.
      1 c  Butter
      1    Egg
      2 ts Baking powder
      1 ts Salt
 
  Kick the tires & light the fires to 350ºF/175ºC.
  
  Get all of your ingredients ready to use! It’s easier
  when you have everything ready to go, or "mise en place"
  as chefs say, which translates to "everything in it’s
  place."
  
  Take your bowl with your cup of sour cream, and mix in
  the baking soda. It makes it poof up. That’s my
  well-educated explanation of the chemical reaction that
  happens. It poofs up.
  
  Ok, throw those 4 cups of flour into a big mixing bowl.
  
  Add your cup of sugar.
  
  Add in your baking powder.
  
  And your salt.
  
  And whisk them all together, or sift. If anyone out
  there owns a sifter you can go ahead and feel free to
  use it. Don’t be intimidated by my whisk, and the fact
  that it can kick your sifters hiney, then come back and
  fluff my ingredients right up, then come back for a
  second helping of kicking hiney on your sifter. Just
  saying.
  
  Ok, butter time. And even though there are some scone
  purists who may clutch their pearls and fan themselves
  rapidly with their cookbooks, I have used margarine in
  this recipe, and it tastes great as well. Choose your
  poison.
  
  Now, this is one kitchen do-hickey I cannot live
  without, my pastry blender. Can you believe that I used
  two knives scissor style for years?
  
  Cut the butter in until your arms ache. If your arms
  aren’t aching, it ain’t cut in enough!
  
  Hello world. Meet egg. Beat the egg slightly.
  
  Take your poofy sour cream and your egg and add them in.
  
  Mix it well, and then add your fruit. With fresh fruit,
  you have to be oh so careful not to squish it in too
  much. Raisins are amazing in this recipe as well, they
  make a sweeter scone than the blueberries do. Raisins,
  you can pound the heck outta the suckers and you won’t
  even make a dent. Blueberries are a delicate fruit to
  use, but worth it in the end.
  
  Be gentle.
  
  Divide into three equal circles, patting each into a
  circle that is one inch thick (width ranges from 6"
  to 7".
  
  Cut each circle into 6 pieces.
  
  Lay your beautiful little pie-like pieces onto your very
  well greased baking sheets. Blueberries like to stick.
  
  Pop them into your 350ºF/175ºC oven and bake until the
  bottoms are nice and brown, and the tops are slightly
  browned.
  
  by Karlynn Johnston
  
  RECIPE FROM: https://www.thekitchenmagpie.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Fry the garlic until your kitchen smells glorious.
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