Heat oven to 425 degrees.
Mix together in a large bowl all but the butter
Add butter pieces
Cut the butter in with a pastry blender or two knives, coating the pieces with flour as you go, until the largest pieces of butter are pea-sized. Keep this mixture cold, chilling it in the refrigerator if the butter starts to soften.
Stir in optional nuts and/or fruit
Whisk cream, egg, and zest together in a separate bowl
Add wet ingredients to dry ingredients. Stir until the mixture starts to hold together, then gently knead the dough a few times with your hands. Depending on your flour mix, the dough may be very sticky. While this makes it difficult to handle, it is okay. If the dough seems dry and won't hold together easily, add 1-2 Tbsp more cream and knead it in.
Put the dough on a large baking sheet. Gently push the dough into a flat disk about one inch high. Cut into eight equal pieces and arrange them on the baking sheet about one inch apart. Brush some cream onto the tops of the scones. Bake for 10-12 minutes, or until a toothpick inserted into the middle of one comes out clean.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (185g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 393 (56%)|
|Amt Per Serving||% DV|
|Total Fat 43.6g||58 %|
|Saturated Fat 24.1g||121 %|
|Monounsaturated Fat 13.6g|
|Polyunsanturated Fat 2.7g|
|Cholesterol 136.4mg||42 %|
|Sodium 428.8mg||15 %|
|Potassium 295.9mg||8 %|
|Total Carbohydrate 75.7g||22 %|
|Dietary Fiber 4.2g||17 %|
|Sugars, other 71.5g|
|Protein 6.1g||9 %|
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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: 704
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