36 : sl Party rye or pumpernickel
-bread : -bread
6 : oz Monterey jack cheese
26: n099 by Reggie Dwork <reggie@reggie
27: com> on Apr 13, 1997
23: Entered into MasterCook and tested for you by Reggie & Jeff Dwork <reggie@reggie
24: com> Recipe by: The Lactose-Free Family Cookbook, Jan Main Posted to Digest eat-lf
0: *NOTE: Original recipe used shortening
1:
2:
3: I used I Can't Believe It's Not Butter - Light **NOTE: Original recipe used regular eggs You can assemble it up to 12 hrs before baking
4: Preheat oven to 400 deg F (200 deg C)
5: Line bottom of 9" round cake pan with waxed paper
6: In large bowl, stir together flour, all but 1 T of the sugar, orange rind, baking powder, baking soda and salt
7: With pastry blender or two knives, cut in shortening until in coarse crumbs
8: In measuring cup, whisk together orange juice and egg beaters
9: Reserving 1 T of the orange juice mixture, add remainder to dry ingredients, stirring with for just until moistened
10: Spread into prepared pan
11: Brush with reserved orange juice mixture
12: Sprinkle evenly with reserved sugar and almonds
13: Bake for 25 - 30 min or until golden brown and firm to touch
14: Let stand in pan for a few minutes before removing
15: Run knife around sides of pan to loosen
16: Cut into wedges and serve warm
17: Makes 8 - 12 wedges
18: Serving is 1 wedge
19: If making ahead, cover unbaked scone with plastic wrap
20: Refrigerate up to 12 hrs
21: Remove from refrigerator 30 min before baking
22: These were extremely good!! Our guests really enjoyed them also
25: v097