2 c Flour
1/2 c Sugar
1 tb Baking powder
2 ts Sp; vanilla powder
1/2 ts Sp; salt
1/2 ts Cream of tartar
1/2 c Shortening
2/3 c Milk
1 c Chopped nuts; optional
1 c Dried fruit; optional
Recipe by: Kathleen Bernal (Eat-L)
Mix, form , and bake at 350 until lightly browned on top. We always
separate the mixture into scone size lumps and set them in a cast iron pa n
to bake in the oven.
Nuts and fruit are optional. However, they are very good with dried
cranberries or apricots. In combination with pecans, I think you'll find
there is very little that can beat their appeal.
