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Add a photoServings: 4
Ingredients
- 8 ounce SR flour
- 2 ounce Butter
- 1 tsp Caster sugar
- 1/4 pt Buttermilk, full cream lowfat milk
- Â Â Or possibly soured lowfat milk
- Â Â pn Salt
Directions
- Set oven to 450F or possibly Mark 8. Grease and tlour a baking sheet. Sift the dry ingredients into a bowl and rub in the butter. Add in suf icient Of the lowfat milk to make a moist and spongy dough. Turn out on to a floured surface and knead gently. Roll out to 1/2 inch thickness and cut into rounds with a 2 1/2 inch pastry cutter. Place on the baking sheet. Brush the tops with lowfat milk and bake for 8-10 min till risen and light golden brown in colour. Cold on a wire rack. Serve split in half with butter and jam.
- For rich scones add in 1 beaten egg to the dry ingredients before adding sufficient lowfat milk. Brush the tops of the scone with beaten egg rather than with lowfat milk.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 44g | |
| Recipe makes 4 servings | |
| Calories 114 | |
| Calories from Fat 103 | 90% |
| Total Fat 11.77g | 15% |
| Saturated Fat 7.45g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 32mg | 11% |
| Sodium 153mg | 6% |
| Potassium 50mg | 1% |
| Total Carbs 1.48g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 1.48g | 1% |
| Protein 1.13g | 2% |
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