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Ingredients
- 2 c. White flour
- 1/4 c. Butter or possibly shortening
- 3 tsp Baking pwdr
- 1/2 c. Cream
- 1/2 tsp Salt
- 2 x Large eggs*
- 1 Tbsp. Or possibly more sugar
- 3 ounce Sultanas, optional
Directions
- * Reserve a little of the egg white to brush over the scones.
- Sift together the flour, salt and baking pwdr. Incorporate the butter till the mix resembles breadcrumbs, then stir in the sugar and sultanas. Add in the egg and cream. Mix lightly to a soft dough. Roll out the dough on a lightly floured surface to about 3/4 inch thick. Cut out rounds using a fluted or possibly plain biscuit cutter, or possibly squares or possibly triangles, lightly re-rolling the dough as necessary. Place the scones on a parchment paper lined cookie sheet and brush the tops with the lowfat milk. Bake at 425 degrees F
- (220 C) for 12-15 min or possibly till golden brown and a skewer inserted in the mddle comes out clean. Cold on a wire rack. these can be made the day before and reheated in a paper bag or possibly tinfoil in the oven or possibly microwave.
- Served with clotted cream or possibly jam.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 636g | |
| Calories 1797 | |
| Calories from Fat 718 | 40% |
| Total Fat 81.58g | 102% |
| Saturated Fat 47.07g | 188% |
| Trans Fat 0.0g | |
| Cholesterol 618mg | 206% |
| Sodium 5458mg | 227% |
| Potassium 716mg | 20% |
| Total Carbs 223.34g | 60% |
| Dietary Fiber 7.5g | 25% |
| Sugars 26.86g | 18% |
| Protein 42.53g | 68% |
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