Try this Honey and Currant Scones recipe, or contribute your own.
Suggest a better descriptionMethod: Follow package instructions to prepare scone dough. Combine and mix honey with milk as substitute for liquid requirement. Add currants, orange peel and nutmeg to scone mix. Stir honey mixture into dry mixture to form soft dough. Turn onto floured board and knead lightly. Divide dough in half. Roll into two rectangles 8x30-inches, 1/2-inch thick. Cut each rectangle lengthwise down the center then into six crosswise squares. Cut each square into two triangles. Place on greased sheet pans and brush with egg wash. Bake in 400[F oven 12-15 minutes or until golden brown. Posted to MM-Recipes Digest by pat-mitchell@juno.com (Pat Mitchell) on Aug 8, 1998,
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Serving Size: 1 Serving (51g) | ||
Recipe Makes: 48 | ||
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Calories: 25 | ||
Calories from Fat: 1 (4%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0.1mg | 0 % | |
Sodium 0.9mg | 0 % | |
Potassium 19.5mg | 1 % | |
Total Carbohydrate 6.6g | 2 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 6.3g | ||
Protein 0.1g | 0 % | |
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: 25
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