|The Best 50 Scones|
|by Karen Pepkin|
This book contains scones both sweet, healthy, and savory: for breakfast, for snack and for afternoon tea.
1 - 10 of 520 for scones
Preheat oven to ... with butter and jam or honey or fruits in syrup. The tops of the scones may be lightly dusted with confectioners sugar, if desired.
Preheat oven to 375°F. Combine dry ingredients (except nuts, raisins, and currants) in mixer bowl and mix thoroughly. Cut in butter until walnut ...
Preheat oven to ... avoid tough dry scones, do not ... fruits in syrup. The tops of the scones may be lightly dusted with confectioners sugar, if desired.
In a medium ... baking. Makes 12 scones. Nutrition (per ... 159.2mg sodium, 83.5mg calcium, 123.7IU Vitamin A, 1mg Vitamin C, 1.5IU Vitamin D, 1.4mg iron.
Preheat oven to ... will make the scones tough. Flatten to ... knead briefly by hand if required. Do not knead in the food processor or scones may be tough.
Preheat oven to 425°F. Line a baking sheet with parchment paper or a silicone sheet. In a large mixing bowl, combine oats, whole wheat flour, ...
Preheat oven to ... or honey. Leftover scones may be split, ... pulse just for 3 or 4 seconds. It's important not to overwork the dough. Proceed as above.
Preheat oven to 400°F. Combine ingredients. Knead briefly on a lightly floured board. Press into a circle and cut into wedges or roll out to 1/2-inch ...
Preheat oven to ... over top of scones. Combine dry ... folate, 118.30mg phosphorus, 241.82IU Vitamin A, .02mcg Vitamin B12, .26mg Vitamin C, 4.18IU Vitamin D.
Heat oven to ... top of each scone with egg white ... freezing the unbaked scones. Replace 1 ... add 1/2 cup bran meal to the flour mixture. Omit nutmeg.
top of page