| |
| If you don't have sour cream, yogurt or buttermilk, add 1Tbs lemon juice or vinegar to 1 cup milk and let stand for 5 minutes. Use this instead of sour cream, yogurt or buttermilk. |
| |
| 1 cup |
|
flour |
|
| 1 tsp |
|
baking powder |
|
| 1 pinch |
|
salt |
|
| 1½ Tbs |
|
butter |
|
| 4 Tbs |
|
sour cream |
|
| 4 Tbs |
|
milk |
|
|
|
extra milk for glazing |
|
|
|
| |
| 1 |
Preheat the oven to 450° F (225° C). |
| 2 |
Sift flour, baking powder and salt into a bowl. Rub in butter. Add sour cream and milk at once; mix with a knife until obtaining a soft, not sitcky, dough. |
| 3 |
Turn the dough on to a lightly floured board and knead it quickly until it is smooth. |
| 4 |
Roll out the dough to about 1/2 inch thick. cut 9 to 10 rounds with a cookie cutter and transfer them to a buttered cookie sheet. glaze tops with milk. |
| 5 |
Bake towards top of the hot oven for 8 to 10 minutes or until well risen and golden brown. |
| 6 |
Cool on a wire rack. Serve with butter and jam or butter and cheese. |
|
| |
| Servings: 4 |
| Yield: 9 to 10 scones |
| |
| 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 |
|
277.14 |
|
| Calories From Fat (32%) |
|
88.25 |
|
| |
|
% Daily Value |
| Total Fat 9.86g |
|
15% |
|
| Saturated Fat 6.13g |
|
31% |
|
| Cholesterol 32.80mg |
|
11% |
|
| Sodium 692.12mg |
|
29% |
|
| Potassium 439.75mg |
|
13% |
|
| Carbohydrates 34.64g |
|
12% |
|
| Dietary Fiber 0.83g |
|
3% |
|
| Sugar 13.75g |
|
|
|
| Sugar Alcohols 0.00g |
|
|
|
| Net Carbohydrates 33.80g |
|
|
|
| Protein 11.90g |
|
24% |
|
|
|
| |
| Cooking Tips |
| Yogurt scones - use 4 Tbs plain yogurt instead of sour cream. The scones will be slightly less moist. |
| Buttermilk scones - use 1/2 cup buttermilk instead of sour cream and milk. |
| |
| Recipe Source |
|
Source: All Foods Natural
|
