Sour Cream Prune Cake
INGREDIENTS:
4 c Unsifted all-purpose flour 2/3 c Vegetable shortening
2 T Sugar 1 c Chopped walnuts
1 T Baking powder 1/2 c Pitted prunes, coarsely
1 t Salt -chopped
1/2 t Baking soda 1/3 c Buttermilk
4 c Unsifted all-purpose flour 2/3 c Vegetable shortening
2 T Sugar 1 c Chopped walnuts
1 T Baking powder 1/2 c Pitted prunes, coarsely
1 t Salt -chopped
1/2 t Baking soda 1/3 c Buttermilk
1. Heat oven to 425'F. Grease large baking sheet. in large bowl, combine flour, sugar, baking powder, salt, and baking soda. With pastry blender or 2 knives, cut the shortening in until mixture resembles coarse crumbs.
2. Set aside 1/4 C walnuts. Add remaining walnuts and the prunes to dry ingredients; toss until combined. Add buttermilk and mix lightly with fork until mixture clings together and forms a soft dough.
3. Turn dough out onto lightly floured surface and knead gently 5 or 6 times. Divide dough in half. With lightly floured rolling pin, roll one half of dough into a 7-inch round. Cut into 4 wedges. Repeat with remaining half of dough.
4. Place scones, 1 inch apart, on greased baking sheet. Pierce tops with tines of fork and sprinkle with reserved walnuts.
5. Bake scones 15 to 18 minutes or until golden brown. Serve warm.
Country Cooking/Summer/94 Scanned & fixed by Di and Gary Submitted
2. Set aside 1/4 C walnuts. Add remaining walnuts and the prunes to dry ingredients; toss until combined. Add buttermilk and mix lightly with fork until mixture clings together and forms a soft dough.
3. Turn dough out onto lightly floured surface and knead gently 5 or 6 times. Divide dough in half. With lightly floured rolling pin, roll one half of dough into a 7-inch round. Cut into 4 wedges. Repeat with remaining half of dough.
4. Place scones, 1 inch apart, on greased baking sheet. Pierce tops with tines of fork and sprinkle with reserved walnuts.
5. Bake scones 15 to 18 minutes or until golden brown. Serve warm.
Country Cooking/Summer/94 Scanned & fixed by Di and Gary Submitted