Try this English Cream Scones recipe, or contribute your own.
Suggest a better description* Reserve a little of the egg white to brush over the scones. Sift together the flour, salt and baking powder. Incorporate the butter until the mixture resembles breadcrumbs, then stir in the sugar and sultanas. Add the egg and cream. Mix lightly to a soft dough. Roll out the dough on a lightly floured surface to about 3/4 inch thick. Cut out rounds using a fluted or plain biscuit cutter, or squares or triangles, lightly re-rolling the dough as necessary. Place the scones on a parchment paper lined cookie sheet and brush the tops with the milk. Bake at 425 degrees F (220 C) for 12-15 minutes or until golden and a skewer inserted in the mddle comes out clean. Cool on a wire rack. these can be made the day before and reheated in a paper bag or tinfoil in the oven or microwave. Served with clotted cream or jam. Posted to bakery-shoppe digest V1 Number 015 by Patricia_M._Spicer@magic.ca (Patricia M. Spicer) on Apr 8, 1997
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Serving Size: 1 Serving (1038g) | ||
Recipe Makes: 1 | ||
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Calories: 2759 | ||
Calories from Fat: 1282 (46%) | ||
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Amt Per Serving | % DV | |
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Total Fat 142.4g | 190 % | |
Saturated Fat 72.5g | 362 % | |
Monounsaturated Fat 44g | ||
Polyunsanturated Fat 11.2g | ||
Cholesterol 2400mg | 738 % | |
Sodium 2176.4mg | 75 % | |
Potassium 1680.9mg | 44 % | |
Total Carbohydrate 287.4g | 85 % | |
Dietary Fiber 10g | 40 % | |
Sugars, other 277.4g | ||
Protein 91.9g | 131 % | |
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: 2759
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