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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Oven
Cuisine: English
     Serving Size: 12 - Change
Nutritional Facts
Servings Per Recipe: 12

Amount Per Serving
Calories 161
% Daily Value**
Total Fat 10g
15%
Saturated Fat 4g
6%
Unsaturated Fat 1g
Cholesterol 13mg
4%
Sodium 135mg
6%
Total Carbohydrate 17g
6%
Dietary Fiber 1g
2%
Sugars 0g
Protein 3g
Vitamin A  3%Vitamin C  0%
Calcium  7%Iron  6%
Potassium  5%Vitamin E  1%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Basic Scone Recipe

Date Added: June 11, 2009

Ingredients:

1/4 Cup Vegetable Shortening
1/2 Teaspoon Salt (1 tsp)
5 Tablespoons Sweet Butter or shortening
1 Tablespoon Baking Powder soda
2 Cups All-Purpose Flour (2 1/3 oz)
1/3 Cup Milk up to 1
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Directions:

1. Place the baking sheet in the oven and preheat to 450 degrees F Sift the measured flour twice with the baking powder, salt, and other fine ingredients such as powdered mustard (which you would use if you were making cheese scones).

2. Dice the fats into the dry ingredients, then lightly rub in with cool fingertips or a pastry blender until completely blended.

3. Make a well in the center and stir in the milk.

4. Lightly mix with a fork until the ingredients form a soft dough.

5. Turn out onto a floured board and knead very lightly for about 30 seconds to a loose, smooth dough.

6. Roll out with a rolling pin to approximately 3/4 inch thick.

7. Stamp out with a 2-inch cutter or cut into triangles with a sharp knife.

8. Lightly knead together any trimmings and roll and stamp out again.

9. Lift with a spatula onto the HOT baking sheet, placing 1 inch apart.

10. Brush only the tops with lightly beaten egg or milk.

11. Bake toward the top of the oven for approximately 10 minutes, or until well risen and golden brown.

12. Lift onto a wire rack with the spatula to cool.

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Dietary Notes:
This recipe is very low-sodium with 135.33mg per serving and low-cholesterol with 13.42mg per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Milk, Butter, Gluten allergies.
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