Recipe: Exposition Scones and Starbuck s Date Scones

Exposition Scones and Starbuck s Date Scones
rec.food.cooking/kcurr

The first recipe comes from a cookbook my grandmother had when she owned a sweet shop in the 30's. The cookbook got handed down to my mom, and it was only this summer when I was visiting her that I realized it was _the_ Fisher's cookbook, which included the famous Fisher's scones recipe that they use at county fairs in Washington State.

The second recipe was published in my local paper, contributed by Starbuck's Coffee company.

IMHO, these are both great scones. Enjoy!
Kaycee

Exposition Scones

2 1/2 cups Fisher s Blend Flour (optional- I use unbleached that I get at my bulk food store)
2 tsp baking powder
2 tbsp sugar
1/2 tsp salt
6 tbsp shortening
1/2 cup raisins (If you are omitting the raisins, add another 2 TB of milk.)
3/4 cup milk

Sift and measure flour. Resift with other dry ingredients.
Work shortening into dry ingredients with the fingers.
Add raisins to flour-fat mixture and mix thoroughly.
Add milk to mixture.

Turn out on a floured board, divide into two pieces, rolling each to the thickness of biscuits. Cut into wedge shaped pieces like a pie and bake about 15 minutes at 450 degrees.

To serve; split open but do not cut clear through. Fill with jam and close.

Starbuck s Date Scones
6 scones for toaster oven

3/4 cup unbleached flour
1/4 cup whole wheat flour
2 tbsp oat bran
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
2 tbsp brown sugar
1/4 cup unsalted chilled butter
1/2 egg
1/3 cup buttermilk
1/3 cup chopped dates

Combine the all-purpose and whole wheat flours, the bran, baking powder, soda, sal, cinnamon and brown sugar.

Cut in the butter. (Or combine in a food processor, just until crumbly.)

Add the egg, buttermilk and dates; do not overmix. (If the dough seems too sticky to work with, add a couple tablespoons flour.)

Shape the dough into a rectangle about 1 inch thick on a floured surface. Cut into 12 triangles. Bake on an ungreased baking sheet in a preheated 350-degree oven about 25 minutes. Cool on a rack.