| |
| No oven baking, pan cooking. |
| |
| 1 cup |
|
flour |
|
| 1 tsp |
|
baking powder |
|
| 1 pinch |
|
salt |
|
| 1 Tbs |
|
sugar |
|
| 1 |
|
egg |
|
| 1/2 cup |
|
milk |
|
| 2 Tbs |
|
butter, melted for cooking |
|
|
|
| |
| 1 |
Sift flour, baking powder and salt into a bowl. Add sugar. Mix to smooth cramy batter with the egg and half the milk. Stir in the rest of the milk. |
| 2 |
Brush a large heavy pan with the melted butter. Heat. |
| 3 |
Drop small rounds of scone mixture from a spoon to the pan. Cook until bubbles show on the surface, 2-3 minutes. Turn over carefully. cook for a further 2 minutes. |
| 4 |
Cover scones with foil to keep warm and moist while cooking the rest. Serve straight away with butter and jam or honey. |
|
| |
| Servings: 4 |
| |
| Nutrition Facts |
| Serving size: 1 serving |
| Percent daily values based on a 2000 calorie diet. |
| Nutrition information calculated from recipe ingredients. |
|
|
| |
|
|
|
| Amount Per Serving |
|
|
|
| Calories |
|
171.35 |
|
| Calories From Fat (28%) |
|
48.09 |
|
| |
|
% Daily Value |
| Total Fat 5.35g |
|
8% |
|
| Saturated Fat 2.80g |
|
14% |
|
| Cholesterol 72.02mg |
|
24% |
|
| Sodium 618.44mg |
|
26% |
|
| Potassium 115.63mg |
|
3% |
|
| Carbohydrates 24.04g |
|
8% |
|
| Dietary Fiber 0.83g |
|
3% |
|
| Sugar 2.29g |
|
|
|
| Sugar Alcohols 0.00g |
|
|
|
| Net Carbohydrates 23.21g |
|
|
|
| Protein 6.16g |
|
12% |
|
|
|
| |
| Cooking Tips |
| Drop scones with spice - sift 1 tsp mixed spices with the flour. |
| Drop scones with ham - sift 1 tsp dry mustard with flour and add 2 Tsp finely chopped ham before egg and milk. |
| Drop scones with pumpkin ginger - sift 1/2 tsp cinnamon with flour, add 2 Tbs finely chopped crystallized ginger and ¼ cup pumpkin before the egg and milk. |
| |
| Recipe Source |
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Source: All Foods Natural
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