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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 232.7
  • Total Fat: 5.0 g
  • Cholesterol: 39.9 mg
  • Sodium: 190.5 mg
  • Total Carbs: 42.0 g
  • Dietary Fiber: 1.0 g
  • Protein: 4.4 g

View full nutritional breakdown of Scones calories by ingredient
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This recipe is modified from the by Stephanie Jaworski. The comments say it is very versatile and the scones freeze well. This recipe is modified from the by Stephanie Jaworski. The comments say it is very versatile and the scones freeze well.
Number of Servings: 8


    2 cups all-purpose flour
    1/3 cup sugar
    2 teaspoons baking powder

    1/3 cup Light Salted Butter, cut into small pieces & chilled

    1 egg, beaten
    1 teaspoon vanilla (or other flavorings like almond extract or orange liquor)
    1/2 cup Coffee Mate Fat-Free Hazelnut Cream (or any flavor you like)

    1/3 - 1/2 cup of optional ingredients (not inclued in calorie count). These can include things like dried fruits, nuts, spices, herbs, cheeses, chocolate.

    1/4 cup flour for kneading surface

    1 egg
    1 tablespoon 1% milk
    1 1/2 teaspoons sugar

    Note: I have not included the egg or milk from the egg wash in the calorie count because you use such a little bit it is too hard to compute accurately.


1. PRE-HEAT the oven to 375

2. IN a large bowl combine the flour, sugar & baking powder.

3. BLEND in the chilled butter to the dry ingredients with a pastry blender. The mixture should end up looking like coarse crumbs.

4. IN a small bowl or measuring cup combine the beaten egg, cream and vanilla.

5. ADD any dried fruit, nuts, spices, cheese, chocolate or other items to jazz up your scones to the dry ingredients.

6. ADD the wet ingredients to the dry and stir until just combined. Do not overmix. The dough will be sticky.

7. TURN the dough out on to a well floured surface. Sprinkle with additional flour. Knead the dough gently a few times then roll or pat the dough into a circle that is about 7 inches round and 3/4 to 1 inch thick. Cut the circle into 8 triangular sections (like a pie or pizza).

8. PLACE the scones on a parchment lined baking sheets or a lightly greased pan.

9. MAKE the egg wash by beating the egg with the milk. Brush lightly on the top of each scone (you should have almost all of the egg wash left). Sprinkle the scones evenly with the sugar topping.

10. BAKE for approximatley 15 minutes or until lightly browned. Cool before serving.

Number of Servings: 8

Recipe submitted by SparkPeople user DILBERTA.

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