SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Scones

Makes: 12 servings
Serving size: 1 scone for plain, orange, or cherry variations Yield: 12 scones
Prep 20 mins Bake 400°F 12 mins
Scones
Ingredients
  • 2 1/2  cups  all-purpose flour
  • 2  tablespoons  sugar
  • 1  tablespoon  baking powder
  • 1/4  teaspoon  salt
  • 1/3  cup  butter
  • 2  eggs, beaten
  • 3/4  cup  whipping cream
  • 1/2  cup  dried currants or snipped raisins
  •  Whipping Cream or milk
  •  Sugar
Directions

1. Preheat oven to 400 degrees F. In a large bowl combine flour, the 2 tablespoons sugar, the baking powder, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in center of flour mixture; set aside.

2. In a medium bowl combine eggs, 3/4 cup whipping cream, and currants. Add egg mixture all at once to flour mixture. Using a fork, stir just until moistened.

3. Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing dough for 10 to 12 strokes or until dough is nearly smooth. Divide dough in half. Pat or lightly roll half of the dough into a 6-inch circle. Cut into 6 wedges. Repeat with remaining dough.

4. Place scones 2 inches apart on an ungreased baking sheet. Brush scones with whipping cream or milk and sprinkle with additional sugar. Bake for 12 to 14 minutes or until golden. Remove scones from baking sheet; serve warm.

5. Makes 12 scones.

From the Test KitchenOrange Scones:
  • Prepare as above, except omit the currants or raisins and stir in 1-1/2 teaspoons finely shredded orange peel with the egg mixture. For icing, combine 1 cup powdered sugar, 1 tablespoon orange juice, and 1/4 teaspoon vanilla; stir in additional orange juice, 1 teaspoon at a time, to make drizzling consistency. Drizzle over scones.
Cherry Scones:
  • Prepare as above, except omit the currants or raisins. In a small bowl pour enough boiling water over 1/2 cup snipped dried tart cherries to cover. Let stand for 5 minutes; drain well. Stir drained cherries and 1/4 teaspoon almond extract in with the egg mixture.
Nutrition Facts (Scones)
  • Servings Per Recipe 12,
  • cal. (kcal) 229,
  • Fat, total (g) 12,
  • chol. (mg) 71,
  • sat. fat (g) 7,
  • carb. (g) 26,
  • Monosaturated fat (g) 4,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 1,
  • sugar (g) 7,
  • pro. (g) 4,
  • vit. A (IU) 437,
  • vit. C (mg) 1,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 2,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 48,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 165,
  • Potassium (mg) 104,
  • calcium (mg) 50,
  • iron (mg) 1,
  • Starch () 1,
  • Other Carb () 1,
  • Fat () 3,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe