AfternoonTea Scones
Tea Scones recipe
Yield
6 servingsPrep
20 minCook
20 minReady
45 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Tea scones | |||
| 1 | cup |
all-purpose flour
|
|
| 1 | teaspoon |
baking powder
|
|
| ¼ | teaspoon |
salt
|
|
| 1 | tablespoon |
sugar substitute
|
|
| ¼ | cup |
margarine
cold |
|
| 1 | each |
eggs
|
|
| ¼ | cup |
evaporated milk
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Tea scones | |||
| 237 | ml |
all-purpose flour
|
|
| 5 | ml |
baking powder
|
|
| 1.3 | ml |
salt
|
|
| 15 | ml |
sugar substitute
|
|
| 59 | ml |
margarine
cold |
|
| 1 | each |
eggs
|
|
| 59 | ml |
evaporated milk
|
|
Directions
Sift flour, baking powder, salt and sugar replacement.
Cut in cold margarine as for pie crust.
Beat egg and evaporated milk together thoroughly; into flour mixture.
Knead gently on lightly floured board.
Divide the dough in half; roll each half into a circles. Cut them into quarters.
Place on lightly greased cookie sheet. Brush tops with milk.
Bake at 450℉ (230℃). for 15 minutes or until done.
Serve warm scones with butter, jam and tea if desired.
