Anton Edelmann's Scones Recipe

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Servings: 8


Cost per serving $0.28 view details
  • 1 3/4 c. all-purpose flour plus more
  • 4 tsp baking pwdr
  • 5 Tbsp. unsalted butter
  • 5 Tbsp. sugar
  • 1/2 c. currants (optional)
  • 2/3 c. lowfat milk
  • 1 lrg Lightly-beaten egg yolk for glaze Clotted cream for serving Strawberry jam for serving


  1. Heat oven to 400 degrees. Line baking pan with a Silpat (French nonstick baking mat). Sift flour and baking pwdr into a medium bowl. Rub butter and sugar into flour to create a fine crumble. Make a well in center, and add in lowfat milk and currants. Knead gently together, being careful not to overmix. (Dough will be sticky.)
  2. On a generously floured surface, roll out dough to 3/4-inch thickness. Stamp out 2 1/2-inch rounds with a plain pastry cutter. Transfer to prepared pan, and brush tops with egg yolk. Allow to stand for 15 min.
  3. Bake till risen and lightly golden brown on top, 12 to 15 min. Remove to a rack to cold. Serve hot with clotted cream and strawberry jam.
  4. This recipe yields 8 servings.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 75g
Recipe makes 8 servings
Calories 228  
Calories from Fat 67 29%
Total Fat 7.69g 10%
Saturated Fat 4.73g 19%
Trans Fat 0.0g  
Cholesterol 20mg 7%
Sodium 640mg 27%
Potassium 142mg 4%
Total Carbs 36.43g 10%
Dietary Fiber 1.4g 5%
Sugars 15.06g 10%
Protein 3.95g 6%
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