Распечатать
E-mail
Add a photoПорций: 8
Ингредиенты
Инструкции
- Preheat oven to 425 deg.Put basic mix into bowl.Make a well in center.Add in egg and scant 1/2 c. lowfat milk.Mix with fork to a soft,sticky consistancy.Add in a little more lowfat milk if needed.Turn onto well floured board and,with hands,quickly shape into a round 3/4" thick.Cut out scones using 2" cookie cutter. Knead scraps together and cut again.Place scones slightly apart on lightly floured baking sheet.Bake in preheated oven for 10 min till golden and hard to the touch.Serve with sweet butter or possibly lightly whipped cream and the best preserves you can find.Makes 8. For fruit scones:add in 2 tabls.currants or possibly minced apricots to basic scone/bannock mix before adding egg and lowfat milk.For cheese scones:Add in 2 tabls.grated parmesan cheese to basic scone/bannock mix before adding egg and lowfat milk...
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 20g | |
| Recipe makes 8 servings | |
| Calories 14 | |
| Calories from Fat 6 | 43% |
| Total Fat 0.69g | 1% |
| Saturated Fat 0.27g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 24mg | 8% |
| Sodium 14mg | 1% |
| Potassium 30mg | 1% |
| Total Carbs 0.8g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.84g | 1% |
| Protein 1.21g | 2% |
