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Raspberry Jam Scones Recipe
|All purpose flour||2 Cup (32 tbs), sifted|
|Baking powder||1 Tablespoon|
|Butter/Margarine||3⁄4 Cup (12 tbs)|
|Milk||1⁄4 Cup (4 tbs)|
|Jam||1⁄2 Cup (8 tbs) (Thick)|
Serving size: Complete recipe
Calories 2732 Calories from Fat 1330
% Daily Value*
Total Fat 151 g232.6%
Saturated Fat 91.2 g456.2%
Trans Fat 0 g
Cholesterol 791.5 mg
Sodium 2859.4 mg119.1%
Total Carbohydrates 305 g101.8%
Dietary Fiber 8 g32%
Sugars 88.8 g
Protein 42 g84.2%
Vitamin A 95.2% Vitamin C 16.4%
Calcium 132.3% Iron 87.4%
*Based on a 2000 Calorie diet
Cut in 1/2 cup of the butter until particles are fine.
Beat eggs slightly with milk, add to dry ingredients, and toss with a fork to mix and form a soft dough.
Divide dough into halves.
On a lightly floured board, roll out each half into a 10-inch circle.
Place one dough circle in a 10-inch layer-cake pan or on a cookie sheet.
Spread with half of the remaining soft butter, then with the jam.
Top with second circle.
Spread it with remaining butter and sprinkle lightly with sugar.
Bake in preheated hot oven (425°F.) for 20 minutes.
Cut into wedges and serve warm.
Makes 8 servings.