RECIPE SECTION - Over 10,000 Recipes


You are here > Home > Recipes



From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide


FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.



Old Farmer's Almanac Everyday Cookbook
by Old Farmer's Almanac
Delicious served warm with butter and jam at teatime. Equally good plain or with raisins or dried cranberries.
Makes about 1 dozen scones.


• 2 cups oil-purpose flour
• 1 tablespoon sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup (1 stick) butter or margarine
• 1 egg
• 2/3 cup milk or light cream
• 1/2 cup raisins or dried cranberries (optional)


Preheat the oven to 425°F.

In a mixing bowl, stir together the flour, sugar, baking powder, and salt until well blended.

Cut in the butter until the mixture is crumbly. In a separate bowl, beat the egg lightly, then stir in the milk.

Reserve 1 tablespoon of the egg mixture for glazing and add the remainder to the dry ingredients all at once.

Stir with a fork until a soft dough forms. Fold in the dried fruit, if using.

Gather the dough into a ball and turn it out onto a lightly floured surface. Knead a few times, adding a bit more flour as necessary until the dough is smooth and no longer sticky. Pat down or roll out to about a 1/2-inch thickness. Cut with a round cutter and place on an ungreased cookie sheet.

Brush the tops with the reserved egg mixture.

Bake for 12 to 14 minutes, or until golden brown.

Please feel free to link to any pages of from your website.  For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2016 James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.  Any other use of these materials without prior written authorization is not very nice and violates the copyright.     Please take the time to request permission.



  Home   |   About & Contact Info   |   Bibliography   |   Kitchen Tips   |   Cooking Contests   |   Other Links Logo



Popular Pages