Recipe file created November 6, 1999.
This recipe was handed down through the family from my great-grandmother,
Lily (Price) Waterhouse. They are not as dry as other scones I have tried.


Preheat oven to 400 F. Mix flour, sugar, baking powder, lemon peel and salt together. Cut in margarine with a pastry blender. Add fruit. Crack egg into measuring cup. Add milk to make up to 1 cup. Pour all at once into dry ingredients. Mix just until moist. Roll and cut like buscuits, or make two large rounds. Place on greased cookie sheet. Bake 18 to 20 minutes for individual scones, or 30 to 35 minutes for large rounds. Serve hot with butter and jam. Also good cold.


I like to make thick scones -- with the dough about 1 inch thick. They come out moist and flaky. My mother prefers to make large rounds -- less preparation time than cutting singles, but takes longer to cook. Either way, they always go camping with us.

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