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NOTE: My absolute favorite thing about this recipe is this little secret. After the scones are formed and brushed with egg, cover the baking sheet and freeze for about an hour. Once the dough is frozen pop the little guys into a Ziploc bag and back in the freezer until you are ready to bake them (I’ve kept them up to three weeks successfully). Place the frozen scones on a parchment lined baking sheet and bake as directed…they just take a couple of minutes longer when frozen.
* For smaller scones, divide the dough into tennis ball sizes and press into a circle that is ¾ inch thick. Cut into quarters and continue as directed.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 to 16 scone (74g)|
|Recipe Makes: 14 Servings|
|Calories from Fat: 181 (77%)|
|Amt Per Serving||% DV|
|Total Fat 20.1g||27 %|
|Saturated Fat 12.7g||63 %|
|Monounsaturated Fat 5.2g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 53.6mg||17 %|
|Sodium 212.4mg||7 %|
|Potassium 64.6mg||2 %|
|Total Carbohydrate 13.8g||4 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 13.5g|
|Protein 1.4g||2 %|
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: 235
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