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  All purpose flour 2 Cup (32 tbs)
  Sugar 2 Tablespoon
  Baking powder 1 Tablespoon
  Salt 1⁄2 Teaspoon
  Currants 1⁄3 Cup (5.33 tbs) (dried)
  Butter/Margarine 6 Tablespoon
  Egg 1 , beaten
  Milk 1⁄2 Cup (8 tbs)
  Egg 1 , slightly beaten

Stir thoroughly the flour, sugar, baking powder, and salt.
Stir in currants, if desired.
Cut in butter till mixture resembles coarse crumbs.
Add 1 beaten egg and milk, stirring just till dough clings together.
Knead gently on lightly floured surface (12 to 15 strokes).
Cut dough in half.
Shape each half into ball and pat or roll to 6-inch circle, about 1/2 inch thick.
Cut each circle into 6 or 8 wedges.
Place wedges on ungreased baking sheet (don't have sides touching).
Brush scones with 1 slightly beaten egg.
Bake at 425° till deep golden brown, 12 to 15 minutes.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1911 Calories from Fat 785

% Daily Value*

Total Fat 89 g137.1%

Saturated Fat 51.8 g259.2%

Trans Fat 0 g

Cholesterol 627.8 mg209.3%

Sodium 2353.3 mg98.1%

Total Carbohydrates 236 g78.8%

Dietary Fiber 8.4 g33.5%

Sugars 40.2 g

Protein 43 g86.7%

Vitamin A 57.3% Vitamin C 25.5%

Calcium 135.8% Iron 86.4%

*Based on a 2000 Calorie diet

Tea Scones Recipe