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| Don't cut freshly baked scones, pull them apart with your fingers instead. Cutting ruins the texture and makes them clumpy. Scones stale quickly; eat them the same day you make them. |
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| 1 cup |
|
flour |
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| 1 tsp |
|
baking powder |
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| 1 pinch |
|
salt |
|
| 2 Tbs |
|
butter |
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| 1/2 cup |
|
milk |
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|
|
extra milk for glazing |
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|
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| 1 |
Preheat the oven to 450° F (225° C). |
| 2 |
Sift flour, baking powder and salt into a bowl. Rub in butter. Add the milk and mix with a knife until obtaining a soft dough, not sticky. |
| 3 |
Turn the dough on to a lightly floured board and knead it quickly until it is smooth. |
| 4 |
Roll out the dough to about 1/2 inch thick. cut 9 to 10 rounds with a cookie cutter and transfer them to a buttered cookie sheet. glaze tops with milk. |
| 5 |
Bake towards top of the hot oven for 8 to 10 minutes or until well risen and golden brown. |
| 6 |
Cool on a wire rack. Serve with butter and jam or butter and cheese. |
|
| |
| Servings: 4 |
| Yield: 9 to 10 scones |
| |
| Nutrition Facts |
| Serving size: 1 serving |
| Percent daily values based on a 2000 calorie diet. |
| Nutrition information calculated from recipe ingredients. |
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|
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| Amount Per Serving |
|
|
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| Calories |
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175.49 |
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| Calories From Fat (34%) |
|
60.07 |
|
| |
|
% Daily Value |
| Total Fat 6.79g |
|
10% |
|
| Saturated Fat 4.17g |
|
21% |
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| Cholesterol 18.32mg |
|
6% |
|
| Sodium 598.53mg |
|
25% |
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| Potassium 97.05mg |
|
3% |
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| Carbohydrates 23.93g |
|
8% |
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| Dietary Fiber 0.83g |
|
3% |
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| Sugar 2.18g |
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|
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| Sugar Alcohols 0.00g |
|
|
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| Net Carbohydrates 23.10g |
|
|
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| Protein 4.36g |
|
9% |
|
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|
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| Cooking Tips |
| Cheese scones - sift 1 tsp, level, dry mustard and a pinch cayenne pepper with the flour, and add 2 Tbs of your favorite cheese, grated, before adding milk. |
| Cheese and basil - add 1 Tbs grated cheddar and 1 Tbs finely chopped basil before adding milk. |
| Cheese and garlic - add 2 Tbs shredded cheddar and 1 clove garlic, minced, before adding milk. |
| Ham and parsley - mix 1 Tbs finely chopped ham and 1 Tbs finely chopped parsley before adding milk. |
| Wholemeal scones - use 1 cup wholemeal flour and 1 cup plain flour. |
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| Recipe Source |
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Source: All Foods Natural
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