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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 450 degrees F. | 2. Combine dry ingredients. | 3. Cut in shortening with two knives or a pastry blender until mixture has the consistency of coarse cornmeal. | 4. Set aside. Reserve a little of the egg whites (to brush over tops of scones) and beat eggs until light. Stir in milk. | 5. Make a well in the dry ingredients and add liquid all at once, stirring with a fork vigorously until dough comes freely from the sides of the bowl. | 6. Turn dough out onto a lightly floured surface and pat dough out to 3/4-inch thickness. | 7. Cut into 8 triangles or squares or form into "biscuits". | 8. Brush tops with egg whites and sprinkle generously with sugar. | 9. place on an ungreased baking sheet. Bake for 12 to 15 minutes or until tops are golden. | 10. Variations: Raisin Scones Add to dry ingredients 1/2 cup seedless raisins, currants, Craisins or other fruits (fresh blueberries or raspberries, apple chunks etc). Cheese Scones Reduce sugar to 1 tsp Add 1 cup of shredded sharp cheese to dry ingredients. | 11. Do Not sprinkle with sugar before baking. | ---------------------------------------------------------------------------

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	2	tablespoons		110.124	27.5448	0.0	0.0
baking powder	1	tablespoon		7.314	3.8226	0.0	0.0
salt	1/2	teaspoon		-	-	-	-
shortening	1/4	cup		453.05	0.0	0.0	51.25
egg	2			143.0	0.72	12.56	9.51
milk	1/2	cup		74.42	5.8316	3.843	3.9894

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