Lemon Nutmeg Scones Recipe

Summary

MethodMain Ingredient

Ingredients

 All purpose flour/Unbleached flour1 3⁄4 Cup (28 tbs)
 Cornstarch1⁄4 Cup (4 tbs)
 Baking soda1 Teaspoon
 Margarine/Butter6 Tablespoon
 Lemon yogurt8 Ounce (1 Carton)
 Golden raisins1⁄3 Cup (5.33 tbs)
 Eggs2
 Sugar4 1⁄2 Teaspoon
 Nutmeg1⁄8 Teaspoon
 Cream cheese3 Ounce, softened (1 Package)

Nutrition Facts

Serving size: Complete recipe

Calories 2458 Calories from Fat 1009

% Daily Value*

Total Fat 114 g175.2%

Saturated Fat 32.9 g164.5%

Trans Fat 0 g

Cholesterol 516.5 mg

Sodium 1927.4 mg80.3%

Total Carbohydrates 299 g99.7%

Dietary Fiber 8.6 g34.3%

Sugars 83.3 g

Protein 62 g124.8%

Vitamin A 95.6% Vitamin C 12%

Calcium 40.3% Iron 74.9%

*Based on a 2000 Calorie diet

Directions

Heat oven to 450°F.
Grease cookie sheet.
Lightly spoon flour into measuring cup; level off.
In large bowl, combine flour, cornstarch, baking soda and 1/4 teaspoon nutmeg; blend well.
Using pastry blender or fork, cut in margarine until mixture resembles coarse crumbs.
In small bowl, combine 1/2 cup of the lemon yogurt, raisins and eggs.
Add to dry ingredients all at once; stir until dry ingredients are just moistened (dough will be sticky).
On floured surface, shape dough into ball.
On greased cookie sheet, press dough into 9-inch circle, about 3/4-inch thick.
In small bowl, combine sugar and 1/2 teaspoon nutmeg; sprinkle over top of dough.
Cut into 12 wedges; separate so wedges are 1 inch apart.
Bake at 450°F. for 7 to 10 minutes or until very light golden brown.
Meanwhile, in small bowl combine remaining lemon yogurt and cream cheese; beat until well blended.
Serve with warm scones.
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