8 : lb RADISH RED FRESH
1 : sm Red Onion
2 : bn Radish
15 : oz Mandarin Oranges; Drain And
-Reserve : -Reserve
2 : tb Extra Virgin Olive Oil
1 : tb Red Wine Vinegar
1 : bn Radishes; thinly sliced
Lettuce : Lettuce leaves
0: Sift flour, sugar, salt and baking powder together
1: cut in shortening until mixture resembles fine bread crumbs
2: Mix in raisin and then add enough milk to make as fairly soft but manageable dough
3: Roll out dough on a lightly floured surface to form an 8-inch round
4: Divid it into half, if desired
5: The scone is best cook as soon as the dough is made
6: Dividing the dough will make it easier to turn it in the skillet
7: Heat 1 tbsp
8: of shortening in a large, heavy skillet
9: Put dough into skillet and cook over low heat for 10-15 minutes until the dough has risen
10: It should be cooked more than halfway through and be well browned underneath
11: Lift up the scones and add more shortening to skillet, allowing it to melt and coat the bottom
12: Turn scone over then gently lower it back into the skillet
13: Cook the scone over low heat for 10 minutes, or until brown on the underside
14: Check during cooking and reduce heat, if necessary, to prevent it from overbrowning
15: While it is hot, cut the scones across into halves and spread with
16: Sandwich the halves back together and cut the scones into 8 wedges
17: Serve them immediately
18: Serving Ideas: The hot scones are tasty when spread with a cinnamon butter
19: To make the cinnamon butter: mix 1/2 cup butter and 3 tbsp
20: sugar and 1/2 tsp
21: cinnamon
22: Posted to MC-Recipe Digest V1 #805 by Nancy Berry <nlberry@prodigy
23: net> on Sep 25, 1997