RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1698
| View Recipe |
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| Recipe Name: |
Scones |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-03
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| Course: |
Breads |
Used in Baskets: |
No |
| Base: |
Other |
Kosher: |
No |
| Ethnicity: |
English |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
60 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
60 |
| Cooking Time: |
20.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
420 |
Approx. Cost/Serving: |
$0.02
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
Yields 5 dozen scones. Use 1 egg when making 1/3 of a recipe.
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Ingredients:
3 Pounds flour, pastry
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Directions:
Sift salt, baking powder, and flour. Rub in butter. Add raisins, if using.
Dissolve sugar in the milk. Make a well in the center of dry mixture. Add milk and eggs into well. Bring dry up through wet ingredients.
Dust surface with flour. Place dough on surface and knead together. Roll out approximately 1/2-in thick. Cut out with a 2 1/2-in cutter.
Egg wash bake at 420 degrees for 20 minutes. |
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| Nutrition per Serving: |
| Calories: |
134 |
Total Carbs: |
12.9 |
Net Carbs: |
0.0 |
| Cholesterol: |
17.6 |
Fat: |
8.3 |
Protein: |
2.13 |
| Fiber: |
0.40 |
Sodium: |
61.95 |
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