2 : Egg whites
3/4 : c Sugar
1/2 : ts Vanilla extract
6 : oz Chocolate chips
4 : Egg whites
1 : ts Cream of tartar
1/4 : ts Salt
1 : /2 c Sugar
12 : oz Chocolate chips
1 : ts Vanilla
1 : c Pecans
2 : Egg Whites
1 : pn Salt
1/4 : c White Sugar
1 : ts Vanilla
1 : c Chocolate Chips
2 : Egg whites
2/3 : c Sugar
1 : pn Salt
1/2 : c Chocolate chips
1 : c Nut meats
1 : ts Vanilla
2 : Egg whites
3/4 : c Sugar
1 : ts Vanilla
1/4 : ts Salt
1 : c Broken pecans
1 : c Chocolate chips
7 : Egg whites
1 : ts Cream of tartar
1 : ds Salt
1 : /2 c Sugar
1/2 : pt Whipping cream
2 : Egg whites
2/3 : c Sugar
1/2 : ts Salt
2 : ts Vanilla
1 : c Pecans; chopped
1 : c Chocolate chips
-- : -- or Rice Krispies
-- : -- or M&M's
1 : c Coconut; optional
2 : Egg whites; room temperature
1/8 : ts Cream of tartar
1/8 : ts Salt
2/3 : c Sugar
1 : ts Vanilla
Hershey's : Hershey's Kisses; (6 oz.
-package, : -package, 36 count,
0: Preheat oven to 375 degrees
1: Soak currants in Frangelico to soften
2: Cut butter into small cubes and place into food processor
3: Add half the flour and process until blended, then add remaining flour and process until mixture just resembles coarse meal
4: Transfer to bowl and add cream slowly mixing with fingers until dough just holds together
5: Add currants and mix gently
6: Flatten into a round and wrap in plastic
7: Chill for 30 minutes
8: Roll dough into circle 1/2-inch thick for small scones, 3/4-inch thick for larger ones
9: Using a biscuit or cookie cutter, cut the dough into various shapes
10: (1 1/2-inch cookie cutter hearts for 50 mini scones
11: ) Butter a large baking sheet and place scones on it
12: Combine egg and light cream in a bowl and brush the tops of scones with mixture
13: Bake until golden brown and puffed, 13 to 15 minutes
14: Serve with jams
15: TVG 2-93 MC formatted/busted by Martha Hicks 4/98 Posted to MC-Recipe Digest by "Mega-bytes" <mega-bytes@email
16: msn
17: com> on Apr 5, 1998