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    You are in: Home / Recipes / Scones to die for Recipe
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    Scones to die for

    Scones to die for. Photo by endeavour

    1/8 Photos of Scones to die for

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    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    Ann Arber's Note:

    This recipe came from my Joy of Cooking. They are absolutely spectacular.I think I added a bit more sugar. Taste like excellent shortbread.

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    Ingredients:

    Serves: 12

    Yield:

    scones

    Units: US | Metric

    Directions:

    1. 1
      Heat oven to 425.
    2. 2
      Mix flour, sugar, baking powder and salt.
    3. 3
      Cut in butter with pastry blender.
    4. 4
      Cut until size of peas.
    5. 5
      Stir in currants or cranberries and rind.
    6. 6
      Stir together egg,and cream and dump into dry mix.
    7. 7
      Stir til a ball then gently knead five times.
    8. 8
      Pat into a round 8" wide,about 3/4" thick.
    9. 9
      Cut into 8 or 12 wedges and place on ungreased cookie sheet.
    10. 10
      Brush tops with cream and sugar and cinnamon if desired.
    11. 11
      Bake 12- 15 minutes.
    12. 12
      Oh my, then enjoy.

    Browse Our Top Scones Recipes

    Ratings & Reviews:

    • on April 10, 2003

      55

      Loved these scones & they got rave reviews from family & friends so I had to give credit where credit is due - Thanks Anne for such a simple, quick recipe. I cut back slightly on the sugar to 1/3 cup & added 1 1/2 teaspoons of pure vanilla to the egg/cream mixture. Also used raisins instead of currants & glazed the scones with egg mixed with a teaspoon of cream. A light coating of sugar added the perfect amount of sweetness. I also cut them smaller to yield 16 triangles & they baked on a silpat for 12 minutes. They didn't last very long.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 19, 2009

      55

      Had a tea party for four friends and made these. LOVED THEM! Just the right amount of taste. I followed another reviewers' suggestion and wrapped clear wrap around it and put it in the freezer, about 15 min later I brought it out, placed it on a cookie sheet and with the wrap still on top, flattened it out a bit and shaped it into a large circle. I then cut eight wedges and with a spatula seperated the scones out and baked. They toasted nicely and were such a treat fresh out of the oven. I am definitely going to me this again and again and again!!!! thank you for the simple and excellent recipe.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on September 10, 2009

      55

      Great recipe! These scones had lovely texture - soft and fluffy inside and golden on the outside. I find the trick to good scones is to knead the dough as little as possible, but for that to happen, the wet-to-dry ratio must be just right. This recipe gets it and the results are delicious!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (49)

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    Nutritional Facts for Scones to die for

    Serving Size: 1 (54 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 193.3
     
    Calories from Fat 92
    47%
    Total Fat 10.2 g
    15%
    Saturated Fat 6.2 g
    31%
    Cholesterol 45.2 mg
    15%
    Sodium 248.8 mg
    10%
    Total Carbohydrate 22.5 g
    7%
    Dietary Fiber 0.7 g
    3%
    Sugars 5.7 g
    23%
    Protein 2.9 g
    5%

    The following items or measurements are not included:

    lemons, zest of

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