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Ingredientes
- 2 c. flour
- 2 tbsp. sugar
- 1 tbsp. baking pwdr
- 1/2 teaspoon salt
- 6 tbsp. butter
- 1 egg, beaten
- 1/2 c. lowfat milk
- 1 egg, slightly beaten
- Strawberry jam
- Unsweetened whipped cream
Direcciones
- Thoroughly stir together the flour, sugar, baking pwdr, and salt. Cut in butter till the mix resembles coarse crumbs. Add in most of 1 beaten egg (reserve about 1/2 Tbsp.) and lowfat milk, stirring just till the dough clings together. Knead dough gently on lightly floured surface (12 to 15 strokes). Cut the dough in half. Shape each half into a ball and pat to a 6 inch circle, about 1/2 thick. With a sharp knife, cut each circle into 6 or possibly 8 wedges. Place wedges on ungreased baking sheet (don't have sides of wedges touching). Brush with remaining egg. Bake at 425 degrees till deep golden, 12-15 min. Makes 12-16. To serve cream tea scones: Split scones, spread with jam, and top with a large dollup of unsweetened whipped cream.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 102g | |
| Recipe makes 6 servings | |
| Calories 312 | |
| Calories from Fat 120 | 38% |
| Total Fat 13.58g | 17% |
| Saturated Fat 7.94g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 94mg | 31% |
| Sodium 937mg | 39% |
| Potassium 102mg | 3% |
| Total Carbs 40.34g | 11% |
| Dietary Fiber 1.2g | 4% |
| Sugars 7.75g | 5% |
| Protein 6.97g | 11% |
