Cut 2 10-inch circles of waxed paper. Use one to line a 10-inch round cake pan. Reserve the second piece. Sift the flour, sugar, baking powder and salt together into a mixing bowl. Make a well in the center fo the flour mixture. Add the cream to the flour mixture and stir by hand just until the batter is evenly moistened.
Place the dough into the lined cake pan and press into an even layer. Cover the dough with the second paper circle. Freeze until very firm, at least 12 hours.
Preheat the oven to 350 degrees. Prepare a baking sheet with a light coat of cooking spray.
Thaw dough for 5 minutes at room temperature, place it onto a cutting board. Cut the dough into 10 wedges and place each piece on baking sheet 2 inches apart. Brush scones with milk and sprinkle with coarse sugar.
Bake until golden brown, about 30-40 minutes. Cool the scones on a baking sheet for a few minutes, then transfer to a cooling rack. Serve warm or at room temperature.
Dried Cherries: Add one C of dried cherries to the dry ingredients just before blending in the cream. Follow the remaining method as stated above.
Ham and Cheddar: Omit milk and coarse sugar. Add 1 C. medium-diced ham, 1/2 C medium-dice cheddar cheese and 1/2 C slice scallions to flour mixture before blending in the cream. Follow the remaining method as stated above.
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|Serving Size: 1 Serving (107g)|
|Recipe Makes: 10|
|Calories from Fat: 84 (22%)|
|Amt Per Serving||% DV|
|Total Fat 9.3g||12 %|
|Saturated Fat 5.6g||28 %|
|Monounsaturated Fat 2.6g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 32.7mg||10 %|
|Sodium 228.5mg||8 %|
|Potassium 79.3mg||2 %|
|Total Carbohydrate 70.5g||21 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 69g|
|Protein 5.3g||8 %|
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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: 382
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