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Add a photoServings: 10
Ingredients
- 2/3 c. Flour Unbleached
- 1 tsp Baking Soda
- 2 tsp Cream Of Tartar Salt To Taste
- 4 Tbsp. Butter (1/2 Stick)
- 3/4 c. Lowfat milk beaten egg or possibly lowfat milk
- 2 Tbsp. fruit jam
Directions
- Jam Scones - Make the basic recipe for Sweet Lowfat milk Scones and divide it in two. Roll out both pcs to 1/2 inch thickness, and form each into a large round or possibly rectangle. Brush the edges of one piece with a beaten egg or possibly lowfat milk, and spread 2 Tbsp. fruit jam to within an inch of the edge. Put the other piece of dough on top, and press lightly around the edges to secure the sandwich. Lightly score the top into squares, cutting only part way through; brush the top with beaten egg, and bake.
- Preheat oven to 450F. Lightly grease a baking sheet and set aside. Sift together the flour, soda, cream of tartar and salt. Using a pastry blender or possibly your hands, cut in the butter (or possibly pulse in a food processor) till the mix looks like coarse, grainy crumbs.
- Pour the lowfat milk in a well in the center and mix till a soft elastic dough is formed. Knead the dough lightly on a floured surface till smooth. Roll or possibly press the dough out till it is 3/4 inch thick. (If the dough is too thin the scone will not rise properly.)
- Cut into 2 1/2 or possibly 3-inch rounds with a cookie cutter or possibly a glass and bake on prepared sheet for about 10 min or possibly till they rise and are golden brown.
- The book lists the yield as 8 scones, I usually get 10 or possibly 12 using the full 3 c. of flour.
- To make parsley and onion scones add in about 2 Tbsp. dry chopped onion and 1 or possibly 2 Tbsp. dry parsley flakes with the dry ingredients. These amounts are VERY approximate, I used to measure but now I just dump in the onion flakes and parsley till it looks "right".
- There are other variations listed in the with the recipe, if there is an interest I can post the variations listed for things like honey, jam, fruit etc.
- Hearths" by Deborah Krasner. It was a Christmas gift about 10 years ago and I have used it OVER and OVER again. The author credits the recipe to "Scottish Cookery" by Catherine Brown Glenfiddich. The recipe below is for Sweet Lowfat milk Scones that I basically use as a starting point and then add in whatever we are in the mood for. Most often we eat Parsley and Onion
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 36g | |
| Recipe makes 10 servings | |
| Calories 86 | |
| Calories from Fat 43 | 50% |
| Total Fat 4.89g | 6% |
| Saturated Fat 3.05g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 13mg | 4% |
| Sodium 168mg | 7% |
| Potassium 58mg | 2% |
| Total Carbs 9.08g | 2% |
| Dietary Fiber 0.3g | 1% |
| Sugars 2.6g | 2% |
| Protein 1.57g | 3% |
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