I can't say, but you will not believe how delicious these scones are. Even if your not a scone person (like my sister), I would defiantly recommend you try this. The lovely smell and soft texture is simply unbeatable.
|Green Onion Scones|
|Raisin Wheat Scones|
recipe from George Greenstein author of Secrets of a Jewish Baker
3 cups unbleached all-purpose flour
1/4 cup sugar
6 tbsp. unsalted butter or margarine, softened
1 1/2 tbsp. baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp freshly ground cardamom (opt.)
1 cup light cream, evaporated skim milk, or plain yogurt
1 egg, lightly beaten
3/4 cup dried currants or raisins (opt.)
Tips for freezing: You can freeze the cut out rounds of dough on a plate or in a container with layers of plastic between each layer. When baking, follow the same step but add a few more minutes. Or you can take already baked scones and freeze them in a airtight containers and heat them up in a toaster oven.