nutritional information

Per Scone:

  • Calories: 275
  • Protein: 4 g
  • Total Fat: 11 g
  • Saturated Fat: 7 g
  • Carbohydrates: 40 g
  • Cholesterol: 39 mg
  • Sodium: 352 mg
  • Fiber: 2 g
  • Sugar: 0 g

Cream Scones

Makes 8

Preheat oven to 400°F. Grease an 8-inch circle in center of baking sheet. In large bowl, sift together flour, sugar, baking powder, salt and cinnamon. Mix in lemon zest. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. Add raisins and walnuts, and toss well. In small bowl, mix cream [...]
  • 1 ½ cups all-purpose flour
  • ⅓ cup sugar
  • 2 ½ tsp. baking powder
  • ¾ tsp. salt
  • ⅛ tsp. ground cinnamon
  • Finely grated zest of 1 lemon
  • 2 Tbs. cold butter, cut into small pieces
  • 1 cup golden raisins
  • ½ cup chopped walnuts, optional
  • ¾ cup heavy cream
  • 1 tsp. vanilla extract
  • Milk and sugar, for glaze
  1. Preheat oven to 400°F. Grease an 8-inch circle in center of baking sheet.
  2. In large bowl, sift together flour, sugar, baking powder, salt and cinnamon. Mix in lemon zest. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. Add raisins and walnuts, and toss well.
  3. In small bowl, mix cream and vanilla. Make well in center of dry mixture and add cream. Stir just until dough pulls together. With floured hands, knead 3 or 4 times in bowl.
  4. Pat dough into 7-inch circle on floured cutting board. Slice dough into 6 or 8 wedges, as you would a pie. Reassemble slices in center of baking sheet, leaving 1/8 inch between pieces.
  5. Brush scones lightly with milk and sprinkle with sugar. Bake until golden brown, 16 to 18 minutes. Cool on sheet 1 minute, then loosen scones with spatula and slide batch onto wire cooling rack. Let cool completely.
March 2002

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comments

Awesome!

Anonymous - 2011-03-10 08:58:53