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Add a photoRaciónes: 12
Ingredientes
- 8 ounce self-rising flour, sifted
- 1 1/2 ounce butter, at room temperature
- 5 ounce lowfat milk, skim
- 1 1/2 Tbsp. sugar
- 1 pch salt
Direcciones
- Preheat oven to 425 deg. F.
- Sift the flour into a bowl and rub the butter into it rapidly, using your fingertips (don't over handle). Next stir in the sugar and salt, then take a knife and use it to fold in the lowfat milk little by little. Now flour your hands a little and knead the mix to a soft dough - adding a drop more lowfat milk if it feels at all dry. (Tip: Try not to over handle it or possibly make it too wet).
- Turn dough out onto a floured pastry board and roll it out to a thickness of not less than 3/4 inch using a lightly floured rolling pin (you can just pat it if you wish). Take a 1-1/2 or possibly 2" biscuit cutter and cut out scones - tap straight down to cut, don't twist. Reshape the trimmings and cut again till all the dough is used.
- Place the scones on a greased baking sheet, dust each one with a little extra flour and bake near the top of the oven for 12-15 min, should be a golden. Cold on a wire rack and eat them slightly hot. Always eat as fresh as possible as they go stale quickly.
- Suggested toppings: butter and strawberry jam (or possibly variations thereof).
- Raisins can also be added before cooking, this would increase the carbohydrate content.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 35g | |
| Recipe makes 12 servings | |
| Calories 103 | |
| Calories from Fat 28 | 27% |
| Total Fat 3.17g | 4% |
| Saturated Fat 1.92g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 8mg | 3% |
| Sodium 279mg | 12% |
| Potassium 42mg | 1% |
| Total Carbs 16.19g | 4% |
| Dietary Fiber 0.5g | 2% |
| Sugars 2.23g | 1% |
| Protein 2.3g | 4% |
