2 large ripe canistels
2 cups flour
1 Tbl shortening
1 Tbl sugar
2 tsp baking powder
1 egg
¼ cup milk or buttermilk

Scoop the flesh out of the canistels. Mash together with the shortening.

Mix together the flour, baking powder and sugar. Rub canistel mixture into flour mixture until mealy in texture.

Beat together the milk and egg. Stir into the meal and turn onto a floured surface. Knead lightly. Pat out to about 2 cm thick, and cut into scone shapes.

Brush tops with milk and bake in hot oven for 10-15 minutes until golden brown.

Lauren Gartrell,
Cardwell/Johnstone Branch News No.25 Aug. '91

DATE: November 1991

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