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: Preheat oven to 450 deg
1: Line baking sheet with parchment paper
2: In large mixing bowl,place flour,salt,sugar and baking powder
3: Using an electric mixer with paddle attachment,blend fflour mixture at low speed
4: Add butter cubes and mix until butter is nearly blended
5: You should be able to see small chips of butter in mixture
6: Add currants
7: In a seperate bowl,beat 2 eggs lightly and add 1 cup milk
8: Add quickly to flour mixture,blending just until smooth
9: The dough will be sticky
10: Scrape dough onto heavily floured work surface
11: Generously sprinkle dough and rolling pin with flour
12: Roll out dough into a circle 1/3" to 1/2" thick,rolling from doughs center to edges
13: Cut dough into rounds with 2 1/2" biscuit cutter and place 2" apart on baking sheet
14: Beat remaining egg with 1 tabls
15: milk
16: Brush tops of scones with mixture
17:
18:
19: Bake scones in lower 1/3 of hot oven for 25 minutes
20: They should be well risen with golden brown tops
21: Serve warm with softened butter and preserves
22: Irwin Solomon MC formatted/busted by Martha Hicks 4/98 Posted to MC-Recipe Digest by "Mega-bytes" <mega-bytes@email
23: msn
24: com> on Apr 5, 1998