Agriculture Reference
In-Depth Information
DESSERTS
Scott Scones
1 cup (125 g) flour
Dash salt
2 teaspoons (9 g) baking powder
3 tablespoons (42 g) butter
1 egg
3 tablespoons (60 g) honey
¼ cup (42 g) raisins
Milk
Mix together flour, salt, and baking powder. Add butter and mix with a fork until
crumbly. Beat the egg, and to it add the honey. Add this to the flour mixture. Then add
the raisins. Form the dough into a ball. Flour a cutting board. Roll out the dough with a
floured rolling pin to about ½ inch (1.3 cm) thick. Cut into circles with cutter or top of
a water glass. Brush the tops of each scone with milk. Grease cookie sheet, and place
the scones on it 1 inch (2.5 cm) apart. Bake 10 minutes in 425°F (218°C) oven. Do not
overbake.
Crispy Honey Cookies
1 package (6 ounce, or 170 g) chocolate bits
dash salt
¼ cup (85 g) honey, light
1 tablespoon (15 ml) water
1 teaspoon (5 ml) vanilla
3 cups (75 g) crisped rice cereal
Mix together all ingredients except cereal in a saucepan. Over very low heat, blend and
stir until smooth and creamy. Pour this syrup over the cereal, stir and toss lightly to coat.
Spread and pat firmly into place in a buttered 8″ × 8″ × 2″ (20 × 20 × 5 cm) glass baking
dish. Cool before cutting. Makes 2 dozen squares.
Honeyscotch Sundae
6 tablespoons (84 g) butter
2 teaspoons cornstarch
1
⅓
cups (454 g) honey
