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Tuesday, November 15, 2016

Romancing the Scone

Janet Groene’s
Lemon Herb Scones
    Just add a mug of cream of tomato soup and a quick, hot supper is ready within a half hour after you hook up at the campsite. To save even more time, measure the biscuit mix, sugar , herb and soda into a bag ahead of time and just dump it into a mixing bowl. 

     These crusty, flavorful scones will fly off the table. Provide plenty of butter or honey butter and have an extra scone for dessert too. This makes a large batch, enough to freeze for another day. Bring a fresh lemon. It’s worth the extra work to use fresh zest and juice.

4 cups biscuit mix
1/4 cup sugar
1 teaspoon baking soda
1 teaspoon dried, crumbled herb such as sage, thyme or tarragon
1 teaspoon lemon zest
1 cup milk or half and half

    Preheat the oven to 450 degrees. Make zest from the lemon. In a bowl stir biscuit mix, sugar, baking soda and zest. Then squeeze 1/3 cup of lemon juice. Stir this into the milk and let it clabber for a few minutes.
    Stir clabbered milk into dry ingredients to make a thick dough. Knead it a few times (but do not over-work dough)  on floured paper toweling. Form two balls and flatten them to circles an inch thick. Place circles on a greased baking sheet.

    Score tops of circles into 8 wedges. Bake 12 to 15 minutes or until scones are golden brown. Makes 16 scones.

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