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Suggest a better descriptionSift together dry ingredients. Using pastry blender cut the shortening into dry ingredients until mixture resembles coarse cornmeal. Stir in currants. Make a well in center of mixture and add, all at once, the mixture of egg and cream. Stir with fork until dough follows fork. Form dough into a ball and put on lighly floured surface. Knead LIGHTLY with fingertips 10-15 times. Roll dough into a 2-inch thick round. Cut into 12 wedges. Bake at 425 deg. on ungreased baking sheet 15-20 minutes or until golden. NOTE: For Sugared Scones: Omit currants, and before baking brush top with melted butter and sprinkle with sugar. Source: The Stenciled Strawberry (Albany, NY Junior League) MC formatted/busted by Martha Hicks 4/98 Posted to MC-Recipe Digest by "Mega-bytes"
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Serving Size: 1 Serving (46g) | ||
Recipe Makes: 12 | ||
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Calories: 184 | ||
Calories from Fat: 83 (45%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.2g | 12 % | |
Saturated Fat 3.6g | 18 % | |
Monounsaturated Fat 4g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 22.4mg | 7 % | |
Sodium 361.3mg | 12 % | |
Potassium 46mg | 1 % | |
Total Carbohydrate 22.7g | 7 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 21.9g | ||
Protein 2.7g | 4 % | |
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: 184
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