Ingredients
- 2 cups flour
- 1 tablespoon baking powder
- ¼ teaspoon salt
- ¼ cup plus one tablespoon sugar
- 4 tablespoons cold butter
- ¼ cup golden or dark raisins or dried currants
- 3 eggs
- ¼ cup milk (approximately)
- Nutritional Information
Nutritional analysis per serving (16 servings)
120 calories; 4 grams fat; 2 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 18 grams carbohydrates; 0 grams dietary fiber; 5 grams sugars; 3 grams protein; 42 milligrams cholesterol; 120 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
16 scones
Preparation
- Preheat oven to 375 degrees.
- Combine flour, baking powder, salt and 1/4 cup sugar in mixing bowl or in food processor. Cut in butter in small pieces or process with pulse button until uniformly crumbly.
- If using food processor, transfer mixture to bowl. Add raisins or currants. Lightly beat 2 eggs with milk and add, mixing to make soft dough. Add a little more milk if necessaby.
- Place dough on well-floured board and divide in two. Pat each into circle 1/2 inch thick. Beat remaining egg and brush on circles. Sprinkle with remaining tablespoon of sugar. Cut each circle in eighths. Place wedges about 2 inches apart on ungreased baking sheet and bake 15 to 20 minutes, until golden. Alternatively, you can pat dough out until 1/2 inch thick and cut 2-inch circles, reshaping and recutting scraps, then coat with egg wash and sugar before baking.
40 minutes
Dining and Cooking