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: Sift together the flour,Baking powder and salt into a large mixing bowl
1: Cut the butter into the dry ingredients until the mixture looks like fine granules
2: Measure 4 tabls
3: of the beaten egg into a small cup set aside
4: Beat the half and half into the remaining beaten eggs
5: Make a well in the flour mixture and pour in the egg mixture
6: Stir together quickly,handling as little as possible
7: Place on a lightly floured surface and pat with floured hands into a square 1/2" thick
8: With a floured knife,cut into four squares,then cut each square into 4 triangles
9: Transfer with a spatula to ungreased baking sheets
10: Mix the water with the reserved beaten egg and brush over the tops
11: Bake in a preheated 450 deg
12: oven for 10 to 12 minutes or until golden brown
13: Serve hot makes 16 scones
14:
15: MC formatted/busted by Martha Hicks 4/98 Posted to MC-Recipe Digest by "Mega-bytes" <mega-bytes@email
16: msn
17: com> on Apr 5, 1998