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Cream Scones Recipe
|Sifted cake flour||2 Cup (32 tbs)|
|Baking powder||3 Teaspoon|
|Granulated sugar||2 Tablespoon|
|Shortening||1⁄4 Cup (4 tbs)|
|Milk/Light cream||5 Tablespoon|
|Melted butter/Margarine / fat / salad oil||1 Tablespoon|
Serving size: Complete recipe
Calories 1777 Calories from Fat 689
% Daily Value*
Total Fat 78 g119.9%
Saturated Fat 25.3 g126.6%
Trans Fat 6.7 g
Cholesterol 462.7 mg
Sodium 2331.6 mg97.1%
Total Carbohydrates 233 g77.8%
Dietary Fiber 4.3 g17.1%
Sugars 35.5 g
Protein 36 g71.3%
Vitamin A 18.8% Vitamin C
Calcium 128.2% Iron 121.6%
*Based on a 2000 Calorie diet
Cut shortening into this, using two knives or a pastry blender, until mixture is the consistency of coarse corn meal.
Separate 1 egg; reserve 1 tablesp of the white.
Beat rest of this egg with other egg; add to flour mixture.
Roll to 1/2" thickness on a lighdy floured board.
Cut into 3" squares; then cut each square into 2 triangles.
Arrange on a greased or oiled cookie sheet; brush top of each scone with some of the egg white, slighdy beaten, and sprinkle witb remaining sugar.
Bake in hot oven of 450°F for 10 min.
Or the next day, split the scones with a knife; brush the cut sides with melted butter, and toast then under the broiler until golden brown.