Scones
- Number of Servings: 1
Ingredients
2 cups flour1 TBSP baking powder3 TBSP sugar1/4 cup (1/2 stick) unsalted butter2 eggs, beaten1/2 cup milk(Chocolate chips OR dried cranberries OR raisins - up to about 1/3 cup, but optional)
PREHEAT OVEN to 425 Fahrenheit. Prepare baking tray by coating with butter or cooking spray.
Mix dry ingredients in bowl. Work in butter (cut into bits first, then mix into flour) with fingers or pastry blender until mixture has texture of coarse meal. Beat eggs into cream/milk. (Reserve about 1 TBSP to coat scones before putting into oven). Stir eggs mixture into dry ingredients, barely mixing. Turn onto floured board - knead about 20 strokes (30-40 seconds). Pat into oblong about 3/4" thick. Sprinkle with {chocolate chips OR dried cranberries OR raisins OR nuts}, fold and pat flat, repeat with more {chocolate chips OR dried cranberries OR raisins OR nuts}. Finish by patting flat into a rectangle about 3/4" thick.
Transfer to buttered baking tray. Score top (cut halfway through with knife) into diamonds. Paint remaining egg/cream mixture on top and sprinkle lightly with sugar.
Bake 12 - 16 minutes. (Done when cake tester into thickest part comes out clean - bottom should be only lightly brown and top should be lightly browned, usually sugar melts into a glaze).
Serving Size: makes 8 scones or 1 huge scone
Number of Servings: 1
Recipe submitted by SparkPeople user WOLFELIJAH.
Mix dry ingredients in bowl. Work in butter (cut into bits first, then mix into flour) with fingers or pastry blender until mixture has texture of coarse meal. Beat eggs into cream/milk. (Reserve about 1 TBSP to coat scones before putting into oven). Stir eggs mixture into dry ingredients, barely mixing. Turn onto floured board - knead about 20 strokes (30-40 seconds). Pat into oblong about 3/4" thick. Sprinkle with {chocolate chips OR dried cranberries OR raisins OR nuts}, fold and pat flat, repeat with more {chocolate chips OR dried cranberries OR raisins OR nuts}. Finish by patting flat into a rectangle about 3/4" thick.
Transfer to buttered baking tray. Score top (cut halfway through with knife) into diamonds. Paint remaining egg/cream mixture on top and sprinkle lightly with sugar.
Bake 12 - 16 minutes. (Done when cake tester into thickest part comes out clean - bottom should be only lightly brown and top should be lightly browned, usually sugar melts into a glaze).
Serving Size: makes 8 scones or 1 huge scone
Number of Servings: 1
Recipe submitted by SparkPeople user WOLFELIJAH.
Nutritional Info Amount Per Serving
- Calories: 1,700.6
- Total Fat: 58.7 g
- Cholesterol: 496.7 mg
- Sodium: 1,677.7 mg
- Total Carbs: 250.6 g
- Dietary Fiber: 6.8 g
- Protein: 42.9 g
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