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Papaya and Lime Scones presented by Catalina Park Inn Bed & Breakfast
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2 1/2 cups all purpose flour
2 tablespoons light brown sugar
1 tablespoon baking powder
1 teaspoon salt
1/4 cup canola oil
1 cup low fat milk
1 large egg
finely grated zest from 2 small limes
1/2 cup dried papaya, coarsely chopped
- Preheat oven to 425oF. In a large mixing bowl, whisk together the
flour, sugar, baking powder, and salt. Stir in the canola oil with a fork
until pea size crumbs form.
- In a small bowl combine the milk, egg, lime zest, and papaya. Add to the flour
mixture and stir with fork until blended. Dough will be sticky.
- Turn out dough on generously floured board. Lightly form two balls and flatten
into disks about 5 inches in diameter. Don't over work the dough. Place disks
on ungreased cookie sheet and cut into desired number of wedges. Brush lightly
with milk and bake for about 20 minutes.
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Catalina Park Inn Bed & Breakfast
Tucson, Arizona
Superbly located on a quiet residential street in Tucson's West University Historic District!
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Click here for pictures and information about the inn.
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More Catalina Park Inn Bed & Breakfast Recipes:
Lemon Ricotta Pancakes
| Wonderful Walnut Waffles
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More Recipes
Biscuits and Scones
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