Try this Drop Scones recipe, or contribute your own.
Suggest a better descriptionFrom: jills@vnet.IBM.com Date: 18 Feb 1994 05:18:12 -0500 In answer to the recent request for scones, I dug some up from: Hamlyn All Colour Cakes and Baking cookbook. It is an honest-to-goodness British cookbook. Fruit scones are my favorite, so Ill write the recipe for them first. Because this is a British cookbook, the measurements may look a little different than youre used to. In these recipes, I assume that caster sugar is roughly equivalent to the American granulated sugar. Next we have Drop Scones. These are * a lot * like pancakes. Sift the dry ingredients together into a mixing bowl and make a well in the center. Add the egg and half the milk and mix to a smooth batter. Gradually beat in the remaining milk with the oil. Heat a heavy frying pan or griddle and grease lightly. Drop tablespoons of the batter onto the hot surface and cook until the top is blistered. Turn with a spatula and cook until the underside is golden brown. Serve with butter. Tip: Keep the scones warm for serving by wrapping in a clean folded tea towel--this way they will keep moist and warm until they are all cooked. REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from G Internet, G Internet.
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Serving Size: 1 Serving (137g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 247 | ||
Calories from Fat: 37 (15%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.1g | 5 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 2g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 52.9mg | 16 % | |
Sodium 176.4mg | 6 % | |
Potassium 117.8mg | 3 % | |
Total Carbohydrate 44g | 13 % | |
Dietary Fiber 1.7g | 7 % | |
Sugars, other 42.2g | ||
Protein 7.5g | 11 % | |
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: 247
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