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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a big bowl mix flour, baking powder, salt and sugar. If using vanilla bean add it now. | 2. Add the butter and rub it in using two knives, a pastry blender or your finger tips. When the mixture resembles coarse crumbs, stop. | 3. Add the beaten egg and enough cream to make a soft but not sticky dough. | 4. Turn out onto a lightly floured board and knead lightly (not more than 8 times). | 5. Pat down and cut out scones using a cookie cutter or a glass (I use a glass of 7.5 cm in diameter). | 6. Place on a paper-lined baking sheet and brush with some cream if you like. | 7. Bake in the pre-heated oven at 220°C/425°C for 10-15 minutes or until lightly browned. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
flour	2	cups		1156.56	253.2108	18.802	4.4872
sugar	4	tablespoons		220.248	55.0896	0.0	0.0
baking powder	2	teaspoons		4.876	2.5484	0.0	0.0
salt	1/8	teaspoon		-	-	-	-
butter	68		cut	5814.0	267.138	181.662	489.6
heavy cream	1/2	cup		204.0	1.6440000000000001	1.704	21.648000000000003
egg	1			71.5	0.36	6.28	4.755
vanilla extract	1 1/2	1/2	scraped	18.144000000000002	0.797	0.0038	0.0038
currant	1/2	cup		35.28	8.6128	0.784	0.2296
lemon peel	1 1/2	1/2	grated	1.41	0.48	0.045	0.009000000000000001

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.