Preheat oven to 425 deg. F. Sift the flour into a bowl and rub the butter into it rapidly, using your fingertips (do not over handle). Next stir in the sugar and salt, then take a knife and use it to mix in the milk little by little. Now flour your hands a little and knead the mixture to a soft dough -- adding a drop more milk if it feels at all dry. (Tip: Try not to over handle it or make it too wet). Turn dough out onto a floured pastry board and roll it out to a thickness of not less than 3/4 inch using a lightly floured rolling pin (you can just pat it if you wish). Take a 1-1/2 or 2" biscuit cutter and cut out scones ~- tap straight down to cut, do not twist. Reshape the trimmings and cut again until all the dough is used. Place the scones on a greased baking sheet, dust each one with a little extra flour and bake near the top of the oven for 12-15 minutes, should be a golden brown. Cool on a wire rack and eat them slightly warm. Always eat as fresh as possible as they go stale quickly. Suggested toppings: butter and strawberry jam (or variations thereof). Raisins can also be added before cooking, this would increase the carbohydrate content. NOTES : Nutrition Information: 2.3g Protein; 16.2g Carbohydrate; 0.6g Fiber; 3.1g Fat; 102.5 Calories. Recipe by: Delia Smiths Cookbook
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|Serving Size: 1 Serving (42g)|
|Recipe Makes: 12|
|Calories from Fat: 53 (39%)|
|Amt Per Serving||% DV|
|Total Fat 5.9g||8 %|
|Saturated Fat 3.7g||18 %|
|Monounsaturated Fat 1.5g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 15.2mg||5 %|
|Sodium 277.9mg||10 %|
|Potassium 25.4mg||1 %|
|Total Carbohydrate 18.6g||5 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 18.1g|
|Protein 1.9g||3 %|
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Calories per serving: 135
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