Tuesday Taste Tempter 7.8.08

Tuesday Taste Tempter 7.8.08

Posted: Tuesday, July 8, 2008 11:04 pm

The Messenger, each Tuesday, will feature a recipe on the Community Lifestyles page. Recipes will include those submitted to The Messenger by manufacturing companies, publicists and local readers. In order for a local reader to have a recipe considered for publication, the recipe must be typed. No handwritten recipes will be accepted. No exceptions. Measurements such as tablespoon and teaspoon should be spelled out. No abbreviations, please. Submissions must also include the cook’s name, address and day-time telephone number. Recipes may be submitted by mail to Donna Ryder, Associate Editor, Tuesday’s Taste Tempters, P.O. Box 430, Union City TN 38281 or by e-mail at dryder@ucmessenger.com. Today’s recipe has been submitted by The Old Farmer’s Almanac. Homemade scone 1 3/4 cup flour 3 tablespoon sugar 2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/3 cup butter 1/2 cup dried cherries 1 egg, lightly beaten 1/3 cup buttermilk egg wash (1 egg beaten with 1 teaspoon water) Preheat oven to 400 degrees Fahrenheit. Combine flour, sugar, baking powder, baking soda and salt in a medium bowl. Using a pastry blender, cut in butter until mixture forms coarse crumbs. Add dried cherries and toss. Add egg and buttermilk and stir only until mixture holds altogether. Dough will be sticky; if it seems dry, add another tablespoon of buttermilk. Knead 8 to 10 turns on a lightly floured board, then gently pat into a circle about 9 inches in diameter. Cut into 12 wedges and place on a cookie sheet. Brush with egg wash. Bake for about 12 minutes, until golden. Serve warm with butter and cherry preserves. Makes 12 scones. Published in The Messenger 7.8.08

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