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Tea Scones Recipe
|All purpose flour||2 Cup (32 tbs)|
|Baking powder||1 Tablespoon|
|Currants||1⁄3 Cup (5.33 tbs) (dried)|
|Egg||1 , beaten|
|Milk||1⁄2 Cup (8 tbs)|
|Egg||1 , slightly beaten|
Serving size: Complete recipe
Calories 1911 Calories from Fat 785
% Daily Value*
Total Fat 89 g137.1%
Saturated Fat 51.8 g259.2%
Trans Fat 0 g
Cholesterol 627.8 mg209.3%
Sodium 2353.3 mg98.1%
Total Carbohydrates 236 g78.8%
Dietary Fiber 8.4 g33.5%
Sugars 40.2 g
Protein 43 g86.7%
Vitamin A 57.3% Vitamin C 25.5%
Calcium 135.8% Iron 86.4%
*Based on a 2000 Calorie diet
Stir in the currants, if desired.
Cut in butter till the mixture resembles coarse crumbs.
Add 1 beaten egg and milk, stirring just till the dough clings together.
Knead dough gently on lightly floured surface (12 to 15 strokes).
Cut the dough in half.
Shape each half into a ball and pat or roll to 6-inch circle, about 1/2 inch thick.
With a sharp knife, cut each circle into 6 or 8 wedges.
Place wedges on ungreased baking sheet (do not have sides of wedges touching).
Brush scones with 1 slightly beaten egg.
Bake at 425° till deep golden brown, 12 to 15 minutes.