1 - 10 of 387 for no egg scones
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 ... maple syrup and egg and mix briefly ... if you have no buttermilk, you can ... 1/2 cup milk and 1/2 teaspoon lemon juice or vinegar.
Preheat oven to ... sour cream/yogurt and egg in small bowl ... with melted butter, milk or cream. Bake for 18-20 minutes. Serve while still warm. Makes 8.
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 ... over top of scones. Combine dry ... folate, 118.30mg phosphorus, 241.82IU Vitamin A, .02mcg Vitamin B12, .26mg Vitamin C, 4.18IU Vitamin D.
Preheat oven to ... baking powder, beaten eggs and currants or ... will make the scones tough. Flatten to ... the food processor or scones may be tough.
Heat oven to ... distribute evenly. Add egg yolk to buttermilk ... top of each scone with egg white ... freezing the unbaked scones. Replace 1 ... flour mixture. Omit nutmeg.
Combine dry ingredients ... Cream together butter and sugar. Add egg, alternating with mixed dry ingredients with milk. Bake at 450°F 15 minutes. . BRADY
Preheat oven to 425F. In a large bowl, combine first six ingredients. Add remaining ingredients and mix by hand until dough is uniformly moistened. ...
Preheat oven to ... combine milk and egg. Gently incooperate ... or until golden brown. Serve with lemon curd or strawberry jam. Great for leftovers too.
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