2 : c Farfel
4 : Eggs
1 : c Prunes
1 : c Dates
1 : c Grated apples
1 : c Raisins
1/3 : c Oil
1/2 : c Sugar
1 : ds Salt and pepper
1 : Ripe mango; banana or
-papaya, : -papaya, peeled and pureed
Honey; : Honey; to taste, 1 to 2
0: A little heaver than plain scones
1: Make them slightly smaller than normal and serve without jam or cream
2: Preheat oven to 425F (220C)
3: Lightly grease a large baking sheet; set aside
4: Sift flour, baking powder, baking soda, and salt into a large bowl
5: Stir in sugar
6: With your fingers, rub in butter pieces until mixture is crumbly
7: Mix in raisins
8: With a form, stir in egg, yogurt and lemon peel and blend well to make a dough that BARELY holds together (you may need to press dough together with your hands)
9: Turn out onto a floured surface
10: Roll out with a floured rolling pin or pat dough with your hands to make a round about 1/2-inch thick
11: Cut in rounds with a 1 1/2 inch fluted or plain cookie cutter
12: Place 1 to 1 1/2 inches apart on baking sheet; brush tops lightly with milk
13: Bake 10 to 12 minutes or until scones are well risen and golden
14: Transfer to a wire rack to cool for 5 minutes
15: Split and serve warm with butter
16: Makes about 18 scones
17: From Gemini's MASSIVE MealMaster collection at www
18: synapse
19: com/~gemini