Scones
by Jemerts
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INGREDIENTS
INSTRUCTIONS
Scones
Karen Kronschnabl
2 cups flour
½ cup raisins or currents, if desired
2 T sugar
3 tsp baking powder
1 tsp salt
¼ tsp soda
½ cup sour cream
¼ cup oil
3 T milk
1 egg, slightly beaten
Heat oven to 425. Combine first 6 ingredients
in large bowl. Add remaining ingredients, stirring
until dough clings together. Toss dough on floured
surface until no longer sticky. Knead 12-15 times.
Divide dough in half. Pat each ball of dough to a
6 in circle with top slightly rounded. Brush surface
with milk; sprinkle with sugar. Cut each circle into 6
wedges. Place 2 in apart on cookie sheet. Bake at 425
for 10-12 minutes, until golden brown. Serve hot with
with butter and jam. Makes 12 scones.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (0g) | ||
| Recipe Makes: 1 Servings | ||
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| Calories: 0 | ||
| Calories from Fat: 0 (NaN%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 0g | 0 % | |
| Saturated Fat 0g | 0 % | |
| Monounsaturated Fat 0g | ||
| Polyunsanturated Fat 0g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 0mg | 0 % | |
| Potassium 0mg | 0 % | |
| Total Carbohydrate 0g | 0 % | |
| Dietary Fiber 0g | 0 % | |
| Sugars, other 0g | ||
| Protein 0g | 0 % | |
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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. |
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