2 : Dried ancho chilies; -OR-
1 : tb -Ancho chili powder
2 : tb Canola oil
6 : Corn tortillas
-- : -- (blue or yellow)
1 : Onion; chopped
4 : Garlic cloves; minced
8 : c Chicken stock (reduced-fat)
-OR- : -OR- vegetable stock
2 : c Tomato puree
1 : tb Cumin powder
1 : ts Oregano
3/4 : ts Salt
2 : Limes; juiced
0: Measure salt, cream of tartar and bicarbonate of soda and put with flour
1: Grease the baking tin
2: Sieve dry ingredients you have mixed together into the bowl
3: Add the fat, cut into small pieces
4: Rub the fat into the mixture until it looks like fine breadcrumbs
5: Measure a quarter pint of milk
6: Make a well in the mixture and gradually add the milk, mixing with palette knife to form soft dough
7: Turn the dough out on to a floured board or clean kitchen table-top, and knead it very lightly
8: When you have finished kneading the dough, form it into a flat round, roughly 3/4 to 1 inch in thickness
9: Cut into rounds with cutter, and put them on to the greased tin
10: Break egg and beat it with fork
11: Brush the rounds with the egg
12: Bake in hot oven (450F, mark 8) 8-10 minutes
13: Cool scones on rack
14: Good Housekeeping Look and Cook 1962 From Gemini's MASSIVE MealMaster collection at www
15: synapse
16: com/~gemini