Try this Oven Scones recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 425 deg.Put basic mixture into bowl.Make a well in center.Add egg and scant 1/2 cup milk.Mix with fork to a soft,sticky consistancy.Add a little more milk if needed.Turn onto well floured board and,with hands,quickly shape into a round 3/4" thick.Cut out scones using 2" cookie cutter. Knead scraps together and cut again.Place scones slightly apart on lightly floured baking sheet.Bake in preheated oven for 10 minutes until golden brown and firm to the touch.Serve with sweet butter or lightly whipped cream and the best preserves you can find.Makes 8. For fruit scones:add 2 tabls.currants or chopped apricots to basic scone/bannock mixture before adding egg and milk.For cheese scones:Add 2 tabls.grated parmesan cheese to basic scone/bannock mixture before adding egg and milk... Irwin Solomon MC formatted/busted by Martha Hicks 4/98 Posted to MC-Recipe Digest by "Mega-bytes"
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Serving Size: 1 Serving (6g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 9 | ||
Calories from Fat: 6 (67%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.6g | 1 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 26.4mg | 8 % | |
Sodium 8.8mg | 0 % | |
Potassium 8.4mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0.8g | 1 % | |
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: 9
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