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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 scones 54g Recipe makes 12 scones) |
||
| Calories 188 | ||
| Calories from Fat 75 | (40%) | |
| Amount Per Serving | %DV | |
| Total Fat 8.4g | 12% | |
| Saturated Fat 5.2g | 26% | |
| Monounsaturated Fat 2.2g | ||
| Polyunsaturated Fat 0.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 22mg | 7% | |
| Sodium 195mg | 8% | |
| Potassium 50mg | 1% | |
| Total Carbohydrate 25.0g | 8% | |
| Dietary Fiber 0.7g | 2% | |
| Sugars 4.2g | ||
| Protein 3.2g | 6% | |
Ingredients
- 2 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 8 tablespoons cold unsalted butter, cut up
- 1/4 cup granulated sugar (use 1/3 for slightly sweeter scones)
- 2/3 cup milk
Directions
1
Heat oven to 425 F.2
Put flour, baking powder and salt into a large bowl; stir mix well Add butter and cut in with a pastry blender or rub in with your fingers, until the mixture looks like fine granduals.3
Add sugar; toss to mix.4
Add milk and stir with a fork until dough forms.5
Form dough into a ball and turn smooth side up.6
Pat or roll into a 6 inch circle.7
cut each circle into 6 or 8 wedges.8
place wedges on an ungreased cookie sheet- slightly apart for crisp sides, touching for soft.9
sprinkle desired amount of cinnamon and sugar on each scone.10
Bake about 12 minutes, or until medium brown on top.
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Browse similar recipes by category
- Course > Breads > Quick Breads > Scones
- Main Ingredient > Pasta, Rice & Grains
- Cuisine > European
- Preparation > Time to Make > < 30 mins
- Preparation > Number of Servings
Featured Reviews for This Recipe
From: Chelebelle
On Sep 18, 2009
This turned out great! I added some shredded coconut, dried mango and macadamia nuts to give it a tropical flair. Wonderful!!!
From: Amazonheart
On Mar 21, 2005
These scones are perfect for those who want a delicately sweet, but simple confection - I used 1/3 cup of sugar, but I have mine plain with coffee. KEY: Make 2 rounds, not 1. Also, I prefer cutting each round into eighths, as they bake better. Cut each round into quarters, and then neatly bissect each quarter into two equal triangles - they come out more evenly than slicing across the round to make eighths. Baste with milk, and sprinkle liberally with sugar to make a flavorful coating. I had to bake mine for 15 minutes to get them done. Delectable and reassuring comfort food.
From: Mary Scheffert
On Oct 17, 2006
This is an extremely simple recipe that can be adapted in so many ways! I added about a 1/2 cup of sweetened dried cranberries, a 1/2 cup of walnuts (chopped small), and the zest of one large orange. Before putting them in the oven, I sprinkled them with some sugar. YUM! Can't wait to experiment with other flavor combinations - thanks for posting! -M (Note: I like to form the dough into a rectangle and cut 6 squares, then cut each square diagonally to get 12 scones.) Made these again as a "welcome home" surprise for my folks who were returning from MN. Orange & cranberry is their favorite, and I have found that cutting the dough with a biscuit cutter is much easier than forming the traditional wedge-shape. They also seem to bake more evenly. -M =)
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