NORASPAT makeover Grans recipe ENGLISH SCONES

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NORASPAT makeover Grans recipe ENGLISH SCONES

4.7 of 5 (3)

Nutritional Info

Servings Per Recipe: 24
Amount Per Serving
Calories: 124.0

Total Fat: 1.2 g
Cholesterol: 8.1 mg
Sodium: 105.3 mg
Total Carbs: 24.2 g
Dietary Fiber: 1.7 g
Protein: 3.8 g

View full nutritional breakdown of NORASPAT makeover Grans recipe ENGLISH SCONES calories by ingredient

Introduction

I was taught to bake these at 5 years old.Gran used lard I have lightened them some.
I always use an egg glaze. The scones look more attractive. Use an egg or liquid egg white and brush on tops before baking.
Scones need a HOT oven 400 degrees. I line my large cookie sheet with Parchment paper. I use it several times over. I make many batches and freeze them to store. Microwave about 14 seconds to thaw. Depends on power. I was taught to bake these at 5 years old.Gran used lard I have lightened them some.
I always use an egg glaze. The scones look more attractive. Use an egg or liquid egg white and brush on tops before baking.
Scones need a HOT oven 400 degrees. I line my large cookie sheet with Parchment paper. I use it several times over. I make many batches and freeze them to store. Microwave about 14 seconds to thaw. Depends on power.

Minutes to Prepare: 30

Minutes to Cook: 20

Number of Servings: 24

Ingredients

2 cup King Arthur All-Purpose Unbleached Flour

2 cup King Arthur Flour Unbleached White Whole Wheat Flour

1/4 cup Granulated Sugar

2 tsp Baking Powder

1 tsp Baking Soda

1-1/2 cup, Raisins, packed

1/2 cup Canola Oil

1 cup Dannon All Natural Regular Plain Yogurt

1 Eggland's Best Large Egg

1 Egg white or 3 tbsp Daily Chef liquid egg whites

1 tbsp Lemon juice,

Tips

I prefer to make individual scones. They are more attractive than the big circle in my opinion. This is the way we always made them.I also make smaller 2 inch scones to cut the calories.
I eat them whole. DH splits and spreads with butter.
You can substitute other dried fruit, golden raisins , Currants, Craisins,Cherries etc. They must be dry not wet.

Directions

OVEN 400 degrees
In large mixer bowl MIX all DRY ingredients on LOW.
ADD Raisins to mixture and set aside.
In small bowl Whip Oil, Yogurt, Egg, Egg white and lemon juice. Until well blended.
Add wet mixture to dry and mix on low.
Dough will clean the bowl sides when well mixed. Not too long to avoid breaking Raisins. Turn out on to a floured board. Knead gently. Press or roll to 3/4 inch thick, use an egg glaze, if desired This makes 20 -2.5 inch scones.
Bake in middle of oven for even browning.17 to 20 minutes Golden brown

Serving Size: Makes 20 -2.5 inch round scones(use fluted Cutter or glass)