1. Preheat oven to 450?. Stir together first 4 ingres in large bowl. Cut butter into flour mixture w/pastry blender \until crumbly and mixture resembles small peas. Freeze 5 min. Add 3/4 c. plue 2 T. cream, stirring just until dry ingred are moistened.
2. Turn dought out onto wax paper; gently press or pat dough into 7 in round (mixture will be crumbley). cut round into 8 wedges. Place wedges 2 in apart on lightly greased baking sheet. Brush tops w/remaining 2 T. cream just until moistened.
3. Bakefor 13 to 15 min or until golden.
Cranberry-Pistachio Scones; Stir in 1/4 c. sweetened dried cranberries and 1/4 c. coarsely chopped roasted salted pistachios w/the cream.
Brown Sugar-Pecan Scones; Substitute brown sugar for granulated sugar. Stir in 1/2 c. chopped toasted pecans w/the cream.
Bacon, cheddar and Chive Scones: Omit sugar. Stir in 3/4 c. (3 oz) shredded sharp cheddar cheese, 1/4 c. finely chopped cooked bacon, 2 T. chopped fresh chives, and 1/2 t. freshly ground pepper w/the cream.
Pimiento cheese Scones: Omit sugar. Stir in 3/4 c. (3oz) shredded sharp cheddar cheese and 3 T. finely chopped pimiento w/the cream.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (89g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 131 (47%)|
|Amt Per Serving||% DV|
|Total Fat 14.6g||19 %|
|Saturated Fat 9.1g||45 %|
|Monounsaturated Fat 3.8g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 40.8mg||13 %|
|Sodium 2504mg||86 %|
|Potassium 43.9mg||1 %|
|Total Carbohydrate 37.3g||11 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 36.4g|
|Protein 3.5g||5 %|
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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: 280
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