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Scones (Tea Biscuits)

 
36

Scones--Tea Biscuits recipe

Yield

16

servings

Prep

20

min

Cook

30

min

Ready

1

hrs

Trans-fat Free, Good source of fiber
 

Ingredients

2 pounds cake flour
1 ½ teaspoons salt
2 tablespoons baking powder
*
3 tablespoons powdered sugar
12 ounces butter
at room temperature
4 large eggs
1 pint milk
*

Directions

Put the measured dry ingredients with less than half the flour in the mixing bowl, with the butter.

With the beater attachment, blend until the mixture appears uniform, on low speed.

Add the remaining flour and blend.

While the mixer continues to run at low speed, add the milk and eggs.

When all the flour is moistened, turn up the speed to medium for two minutes.

It makes a very sticky dough or an unpourable batter.

Add currants or other dried fruits and nuts at this point, if you choose.

Scoop onto a parchment-lined sheet pan and rest for half an hour or freeze.

Bake frozen scones at 325℉ (160℃) for half an hour.

Note: Raisins or dried cranberries can be added to batter.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 92g (3.2 oz)
Amount per Serving
Calories 151845% of calories from fat
 % Daily Value *
Total Fat 75g 115%
Saturated Fat 45g 225%
Trans Fat 0g
Cholesterol 392mg 131%
Sodium 1443mg 60%
Total Carbohydrate 61g 61%
Dietary Fiber 4g 15%
Sugars g
Protein 51g
Vitamin A 47% Vitamin C 0%
Calcium 8% Iron 98%
* based on a 2,000 calorie diet How is this calculated?

 

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