Breakfast Scones
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INGREDIENTS
INSTRUCTIONS
Sift flour, measure, and sift with baking powder, salt, and sugar. Rub in butter with tips of fingers or cut in with 2 spatulas. Add eggs and sufficient water to make a soft dough. Turn onto lightly floured board and pat into sheet 1 inch thick. Cut into rounds or squares. Fold over double and brush with milk. Place on slightly oiled baking sheet. Dust with sugar and bake in hot oven (450 F) about 15 minutes. 8 servings. C.M. Yockey, Denver, CO. The Household Searchlight - 1941 Converted by MMCONV vers. 1.20
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (951g) | ||
| Recipe Makes: 1 | ||
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| Calories: 2522 | ||
| Calories from Fat: 882 (35%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 98g | 131 % | |
| Saturated Fat 31.1g | 155 % | |
| Monounsaturated Fat 37.2g | ||
| Polyunsanturated Fat 18.3g | ||
| Cholesterol 2164.3mg | 666 % | |
| Sodium 1813.6mg | 63 % | |
| Potassium 1089.4mg | 29 % | |
| Total Carbohydrate 315.3g | 93 % | |
| Dietary Fiber 9.7g | 39 % | |
| Sugars, other 305.6g | ||
| Protein 95.1g | 136 % | |
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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. |
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Calories per serving: 2522
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