Scones
Category:
Quick Breads |
Equipment:
Sifter, bowl, pot, colander, mixer, rolling pin, knife, baking sheet, parchment paper |
No. Servings:
24 |
Serving Size:
1 scone |
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Yield:
3 lb. (1.4 kg) |
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| 1 1/2 lb. | all-purpose flour |
| 3 oz. | sugar |
| pinch | salt |
| 1 1/2 oz. | baking powder |
| 8 oz. | butter or shortening |
| 6 oz. | * eggs |
| 12 oz. | * milk |
| 2 oz. | raisins or dried currants |
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1 | Sift the dry ingredients together. | 2 | Plump the raisins or currants by soaking in boiling water. Drain. | 3 | Cut the shortening into the dry ingredients until it resembles a dry meal using either a mixer with a paddle attachment or by hand. | 4 | Beat the eggs and mix with the milk. | 5 | Add the egg mixture and raisins or currants to the dry ingredients. Mix briefly to create a cohesive dough. | 6 | On a floured surface, roll the dough into an even sheet 1 in. (2.5 cm) thick. | 7 | Cut into 24 triangles and place scones on a baking sheet that is lined with parchment paper. | 8 | Bake the scones at 425°F (218°C) for 15–20 minutes until golden brown. | 9 | When removed from the oven, scones may be brushed with melted butter for a richer, moister product. |
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| Nutrition Information | | Calories | 210 | | Fat (g) | 9 | | Protein (g) | 4 | | Carbohydrate (g) | 28 | | Cholesterol (mg) | 48 | | Sodium (mg) | 257 | | Key | * = Time/Temperature Control for Safety Food | ** = Critical Control Point | † = Ingredient/Method Note |
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