-Robbie : -Robbie Shelton
1 : /4 c -Water
3 : c White Bread Flour
2 : tb Dry Milk
3 : tb Sugar
1 : ts Salt
3 : tb Butter
2 : ts Fast Rise Yeast -OR-
3 : ts Active Dry Yeast
***STICKY : ***STICKY SAUCE***
1/4 : c Butter
1/2 : c Brown Sugar
1/4 : c Corn Syrup (light)
1/2 : c Pecans (broken)
0: Recipe by: Bon Appetit February 1994 San Ysidro Ranch in Montecito Preheat oven to 400 degrees
1: Lightly dust baking sheet with flour
2: Sift first 4 ingredients into large bowl
3: Add butter and blend with fingertips until mixture resembles coarse meal
4: Mix in raisins
5: Whisk cream and eggs in small bowl to blend
6: Pour over crumb mixture, stirring just until combined
7: Transfer dough to lightly floured work surface
8: Press dough into 1-inch thick round
9: Cut out rounds using 3-inch round cookie cutter
10: Gather dough scraps and press to thickness of 1 inch
11: Cut out additional rounds
12: Transfer scones to prepared baking sheet and sprinkle with additional sugar
13: Bake 10 minutes
14: Reduce oven temperature to 350 degrees and continue baking until light brown, about 18 minutes
15: Cool slightly
16: Serve scones warm
17: mm n wrenn MC formatted/busted by Martha Hicks 4/98 Posted to MC-Recipe Digest by "Mega-bytes" <mega-bytes@email
18: msn
19: com> on Apr 6, 1998