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Brown Sugar Scones
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Photo Attribute: Ian Fuller

Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Oven
     Serving Size: 18 - Change
Nutritional Facts
Servings Per Recipe: 18

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Brown Sugar Scones

Date Added: January 04, 2014

Ingredients:

3 Cups All-Purpose Flour
2 1/2 Teaspoons Baking Powder double acting
1 Cup Brown Sugar (not dark brown)
1 Cup Butter or margarine (up to 3)
1 Cup Raisin (up to 2)
1 Cup Milk (evaporated is best)
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Directions:

1. In a large bowl stir together flour, baking powder and sugar.

2. Cut in butter until the mixture is like coarse meal.

3. Mix raisins evenly through dry ingredients. Add milk and stir until sticky dough forms.

4. Divide dough into 3 equal portions. With floured hands and on a floured surface, pat each into a circle about 3/4 to 1 inch thick.

5. With a sharp knife, cut each dough circle into 6 wedges.

6. Place on ungreased baking sheets. Bake at 375 F and bake until golden brown and a toothpick inserted in the center of one comes out clean.

7. Note: I find that sometimes a little more or a little less milk may be needed, probably related to the moisture content of the flour.

8. Leave space between these since they tend to spread a little while baking.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

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