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.\" setup for recipe document, to be printed by rctypeset, rcshow or rcbook
.\"
.\" Type Codes:
.\"   A  appetizer, snack	B  bread, pasta   [X C  cake, cookie, candy]
.\"   D  desert			L  Beverage		M  main dish
.\"   O  other			S  sauce		SL  salad
.\"   SP  soup			V  vegetable dish
.\"   ---------------------------------
.\" .RH MOD.RECIPES-SOURCE "RECIPE-ID(<=15 UC char)" "type code" "date"
.RH MOD.RECIPES-SOURCE "BISCUIT-SCONE" "B" "11/24/95"
.\" .RZ "RECIPE TITLE IN CAPITALS" "One-line description of it"
.RZ "TEA SCONES" "tea scones"
.\"   ---------------------------------
.\" Introductory comments; use .PP between paragraphs.
.\" Cite full cookbook reference or other sources.
From NYT, page 478.
.\"   ---------------------------------
.\" Ingredients Header; give servings or volume.  
.IH "16 scones"
.\"   ---------------------------------
.\" Ingredient entry: .IG "amount" "item"
.\" optionally followed by lines of text with qualifying information
.\" and so forth for additional .IG items.
.\" Use .sp # to space between blocks of ingredients.
.IG "" "electric mixer,"
with flat beater heat and mixing bowl
.IG "" "baking sheet,"
buttered
.sp
.IG "2 cups" "all-purpose flour"
.IG "2 Tbsp" "sugar"
.IG "1/2 tsp" "salt"
.IG "4 tsp" "baking powder"
.IG "1/3 cup" "butter"
.IG "1" "egg,"
beaten
.IG "2/3 cup" "milk,"
with more if needed to obtain a soft dough
.\"   ---------------------------------
.\" Procedure header
.PH
.\"   ---------------------------------
.\" Procedure step: SK step_number
.\" followed by text describing that step
.\" and so forth for additional steps
.SK 1
Preheat oven to 450 F.
All ingredients and mixing bowl and beater should be chilled,
so the butter does not melt.
.SK 2
Sift flour, sugar, salt, and baking powder into bowl.
Chill it bowl with ingredients and the beater.
Cut butter (frozen) into small pieces (1/4 inch size) and drop into bowl.
Cut in fat (KAB @stir-2), about 1 minute.
Stop and scrape bowl.
Add beaten egg and milk all at once and mix (KAB @stir) 
until dough clings to beater.
Add more milk if needed to make a soft dough.
Avoid overbeating.
.SK 3
Turn dough onto lightly floured board and knead for 1/2 minute,
until smooth.
Cut the dough in half.
Make two 1/2 inch thick cushions, then
cut each cushion into 8 wedges, like a pie.
Or cut 1/2 inch thick dough into 2 inch rounds or squares.
Place each piece on greased baking sheet, separated from other pieces.
Optionally, glaze with lightly beaten egg.
.SK 4
Bake at 425 F for 12 minutes, 
or until deep golden brown and done.
.\"   ---------------------------------
.\" Notes header
.\" Enter notes (commentary); use .PP to separate paragraphs.
.\" .NX
.\"   ---------------------------------
.\" Rating
.SH Rating
.I Difficulty:
?
.I Time:
?
.\" .I Precision:
.\" ?
.\"   ---------------------------------
.\" Wrapup:
.\" Signature information. As a minimum you should list your
.\" name, network address, organization (company, university, etc.), and
.\" the city you live or work in.
.\" .WR
.\" John Rupley.
.\" .br
.\" Department of Biochemistry, University of Arizona, Tucson, AZ 85711
.\" .br
.\" rupley@cs.arizona.edu