Preheat the oven to 425?. Lightly grease baking sheet and set aside. In a small bowl, stir together the flour, baking powder, salt and sugar. Using a pastry blender cut the butter into the dry ingredients until it resembles coarse cornmeal. In a small bowl, combine the egg and cream and add to the flour mixture. Mix until just blended together. Turn out the batter onto a lightly floured board and knead for 1 minute. Roll dough into a rectangle approximately 4 x8?. Brush the dough with the melted butter. Sprinkle with the sugar and orange zest. Roll up, jelly-roll fashion, and seal the long seam by pinching it together lightly with your fingers. Cut the roll into eight 1? thick slices. Lay slices down sideways on the prepared baking sheet and bake for 12 to 15 minutes, or until scones are golden. Slice the strawberries and place in a large pretty bowl with other whole berries, if available. Sprinkle with sugar and refrigerate for 1 to 2 hours. Whip the heavey ream and stir in sugar to lightly sweeten. To serve, heap spoonfuls of berries over each scone and top with freshly whipped cream. Makes 8 scones Per serving: 191 Calories; 12g Fat (52% calories from fat); 0g Protein; 23g Carbohydrate; 31mg Cholesterol; 406mg Sodium NOTES : With or without the berries and cream, these orange-zested rolled-up scones are classics. Recipe by: Scones, Muffins & Tea Cakes Posted to EAT-L Digest 01 Mar 97 by Betsy Burtis
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|Serving Size: 1 Serving (368g)|
|Recipe Makes: 8|
|Calories from Fat: 438 (53%)|
|Amt Per Serving||% DV|
|Total Fat 48.6g||65 %|
|Saturated Fat 30g||150 %|
|Monounsaturated Fat 13.3g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 177.9mg||55 %|
|Sodium 575.8mg||20 %|
|Potassium 398.2mg||10 %|
|Total Carbohydrate 96.2g||28 %|
|Dietary Fiber 5.3g||21 %|
|Sugars, other 90.9g|
|Protein 8.7g||12 %|
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Calories per serving: 833
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