Buttery Scones Recipe
Servings: 12
Ingredients
- 2 c. All-purpose flour
- 2 Tbsp. Sugar
- 1 Tbsp. Baking pwdr
- 1/4 tsp Salt
- 1/2 c. Veg. shortening
- 1/2 c. Currants
- 1 x Egg, beaten
- 1/2 x Half-and-half Extra flour for kneading
Directions
- Sift together dry ingredients. Using pastry blender cut the shortening into dry ingredients till mix resembles coarse cornmeal. Stir in currants.
- Make a well in center of mix and add in, all at once, the mix of egg and cream. Stir with fork till dough follows fork. Form dough into a ball and put on lighly floured surface. Knead LIGHTLY with fingertips 10-15 times. Roll dough into a 2-inch thick round. Cut into 12 wedges. Bake at 425 deg. on ungreased baking sheet 15-20 min or possibly till golden brown.
- NOTE: For
- Sugared Scones: Omit currants, and before baking brush top with melted butter and sprinkle with sugar.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 43g | |
| Recipe makes 12 servings | |
| Calories 183 | |
| Calories from Fat 81 | 44% |
| Total Fat 9.2g | 12% |
| Saturated Fat 2.18g | 9% |
| Trans Fat 2.86g | |
| Cholesterol 16mg | 5% |
| Sodium 369mg | 15% |
| Potassium 82mg | 2% |
| Total Carbs 22.5g | 6% |
| Dietary Fiber 1.0g | 3% |
| Sugars 6.22g | 4% |
| Protein 2.88g | 5% |
