Rona Deme's Traditional Scones
Published October 2, 1984
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
2 cups flour
1 tablespoon baking powder
¼ teaspoon salt
¼ cup plus one tablespoon sugar
4 tablespoons cold butter
¼ cup golden or dark raisins or dried currants
3 eggs
¼ cup milk (approximately)
Nutritional analysis per serving
18 grams carbs; 38 milligrams cholesterol; 118 calories; 1 gram monosaturated fat; 2 grams saturated fat; 4 grams fat; 1 gram fiber; 89 milligrams sodium; 3 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Preheat oven to 375 degrees.
- Step 2
Combine flour, baking powder, salt and ¼ cup sugar in mixing bowl or in food processor. Cut in butter in small pieces or process with pulse button until uniformly crumbly.
- Step 3
If using food processor, transfer mixture to bowl. Add raisins or currants. Lightly beat 2 eggs with milk and add, mixing to make soft dough. Add a little more milk if necessaby.
- Step 4
Place dough on well-floured board and divide in two. Pat each into circle ½ inch thick. Beat remaining egg and brush on circles. Sprinkle with remaining tablespoon of sugar. Cut each circle in eighths. Place wedges about 2 inches apart on ungreased baking sheet and bake 15 to 20 minutes, until golden. Alternatively, you can pat dough out until ½ inch thick and cut 2-inch circles, reshaping and recutting scraps, then coat with egg wash and sugar before baking.
Private Notes
Comments
There's no baking soda in it, it calls for baking powder.
Including almonds to the dough and topping adds some texture -- a couple of drops of almond extract, too...
If you enjoy the taste of baking soda, you'll love this recipe.
There's no baking soda in it, it calls for baking powder.