Exposition Scones

Jo Harrison

2 & 1/2 cups Flour

1/2 teaspoon salt

3/4 cup milk

5 teaspoons baking powder

6 Tablespoons butter

2 & 1/2 Tablespoons sugar

1/2 cup raisins or currants

Sift and measure the flour. Resift with the other dry ingredients. Work the shortening into the dry ingredients with knives or pastry blender. Add raisins to fat and flour mixture and mix thoroughly. Add milk. Turn out on a floured board, and divide in two pieces, rolling each one-half inch thick. Cut into wedge-shaped pieces like pie and bake 15 minutes at 450 degrees. To serve: split open but do not cut through. Fill with ham and close.

Sopapillas

Diane Leipper

2 cups flour

1 teaspoon baking powder

3/4 cup cold water (about)

1 teaspoon salt

1 Tablespoon shortening

Sift dry ingredients. Cut in shortening, add water to moisten. Shape in a ball. Let rest for about 10 minutes. Form dough in 6 balls. Roll each into very thin rounds. Cut in wedge shapes and fry in hot fat (375 degrees) for about 4 minutes or until golden. Makes about 3 dozen. I like to bite off a corner and put honey or beans into them.

I learned about these from Ben Smith's mother. She made the best Sopapillas I have ever eaten. I have never been able to do them as good as she does. I find that the temperature of the shortening is critical. Also you have to be sure to roll the dough very very thin. I like to bite off one corner and stuff them with beans or with honey. - DLL

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