|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 387 for no egg scones
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.
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.
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 ... Stir in 1 egg, currants and ... 10 to 12 minutes remove immediately. Serves 15. Split scones and serve with butter, jams and jellies.
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.
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. ...
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.
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