Try this English Breakfast Scones recipe, or contribute your own.
Suggest a better descriptionRecipe by: Bon Appetit February 1994 San Ysidro Ranch in Montecito Preheat oven to 400 degrees. Lightly dust baking sheet with flour. Sift first 4 ingredients into large bowl. Add butter and blend with fingertips until mixture resembles coarse meal. Mix in raisins. Whisk cream and eggs in small bowl to blend. Pour over crumb mixture, stirring just until combined. Transfer dough to lightly floured work surface. Press dough into 1-inch thick round. Cut out rounds using 3-inch round cookie cutter. Gather dough scraps and press to thickness of 1 inch. Cut out additional rounds. Transfer scones to prepared baking sheet and sprinkle with additional sugar. Bake 10 minutes. Reduce oven temperature to 350 degrees and continue baking until light brown, about 18 minutes. Cool slightly. Serve scones warm. mm n wrenn MC formatted/busted by Martha Hicks 4/98 Posted to MC-Recipe Digest by "Mega-bytes"
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Serving Size: 1 Serving (137g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 354 | ||
Calories from Fat: 60 (17%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.7g | 9 % | |
Saturated Fat 2g | 10 % | |
Monounsaturated Fat 2.4g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 264.4mg | 81 % | |
Sodium 837.8mg | 29 % | |
Potassium 147.2mg | 4 % | |
Total Carbohydrate 61.6g | 18 % | |
Dietary Fiber 1.4g | 5 % | |
Sugars, other 60.2g | ||
Protein 12.2g | 17 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 354
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