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Corn Scones Recipe
|All purpose flour||3 1⁄2 Cup (56 tbs)|
|Baking powder||2 Tablespoon|
|Ground mustard||1 Teaspoon|
|Butter/Margarine||3⁄4 Cup (12 tbs)|
|Shredded cheddar cheese||6 Ounce (1 1/2 Cups)|
|Canned corn||15 Ounce (1 Can)|
|Eggs||2 , beaten|
Serving size: Complete recipe
Calories 4099 Calories from Fat 1848
% Daily Value*
Total Fat 210 g322.3%
Saturated Fat 127.5 g637.3%
Trans Fat 0 g
Cholesterol 971.1 mg
Sodium 5953.9 mg248.1%
Total Carbohydrates 433 g144.3%
Dietary Fiber 17.4 g69.6%
Sugars 31.2 g
Protein 108 g215.4%
Vitamin A 143.3% Vitamin C
Calcium 361.8% Iron 142%
*Based on a 2000 Calorie diet
Cut in butter until the mixture resembles coarse crumbs.
Stir in cheese, corn and eggs until a soft dough forms.
Turn onto a floured board, kneading gently 10-12 times or until dough is no longer sticky.
Roll out to 1 -in.thickness; cut with a 2-1/2-in.or 3-in.cutter.
Place on an ungreased baking sheet.
Brush with milk.
Bake at 425° for 20-25 minutes or until golden brown.