Ghyll talk:Fefferberry

The scone recipe actually works and was from the 1941 Searchlight Cookbook, BTW. Here it is in a slightly modified form for you adventurous chefs. Breakfast Scones Yield: 8 servings

      2 c  Flour                               2 tb Sugar
      2    Eggs, well beaten                   1 ts Salt
      3 ts Baking powder                       2 tb Butter
      Cold water                               1/4 c dried blueberries
  
  Sift flour, measure, and sift with baking powder, salt, and sugar. Rub in
  butter with tips of fingers or cut in with 2 spatulas. Add eggs and
  sufficient water to make a soft dough. Turn onto lightly floured board and
  pat into sheet 1 inch thick. Cut into rounds or squares. Fold over double
  and brush with milk. Place on slightly oiled baking sheet. Dust with sugar
  and bake in hot oven (450 F) about 15 minutes.
  Shortcut:  Instead of sifting the baking powder, salt and flower together,
  just use self-rising flour.  It works quite well and is a lot easier.
  Variation: Add in cinnamon in equal proportion to the sugar and substitute
  raisins for the blueberries.  They're not quite as good, but they made my 
  wife happy enough!

--Doctor Phineas Crank 11:53, 19 Oct 2004 (EDT)