Best Light As A Feather Scones Recipes
FEATHERLIGHT SCONES
"Scones fit into just about every meal," assures Stephanie Moon, from Boise, Idaho."This dough bakes up beautifully into fully golden wedges. We love the tender triangles with butter and cinnamon-sugar," she adds.
Provided by Taste of Home
Time 30m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 425°. In a large bowl, combine flour, baking powder, baking soda and salt; cut in butter until mixture resembles coarse crumbs. Stir in egg, yogurt and vanilla just until combined. Turn onto a floured surface; knead 6-8 times., Roll into a 9-in. circle; cut into eight wedges. Place on an ungreased baking sheet. Brush tops with milk; sprinkle with sugar. , Bake 12-15 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 413 calories, Fat 25g fat (15g saturated fat), Cholesterol 91mg cholesterol, Sodium 637mg sodium, Carbohydrate 40g carbohydrate (5g sugars, Fiber 1g fiber), Protein 7g protein.
FEATHER-LIGHT SCONES
Recipe for fluffy plain scones. No need to rub butter and flour.
Provided by CharlieBcat
Categories Other
Time 25m
Yield 8
Number Of Ingredients 6
Steps:
- 1. Beat egg with sugar until thick. 2. Melt butter and put into milk Put two cups of SR flour into a bowl (1/2 teaspn salt if you want - I don't bother) Add 1 then 2. Mix, pat onto a floured board. Cut scones. Dip your cutter into flour between cuts as it is a sticky mix. Brush tops with a little cold milk. Bake in a hot oven (230C) for 10 - 12 min.
Nutrition Facts : Calories 148 calories, Fat 4.58423643842563 g, Carbohydrate 22.0996351957777 g, Cholesterol 33.577500001902 mg, Fiber 0.736686489381659 g, Protein 4.14673027887625 g, SaturatedFat 2.5583884141922 g, ServingSize 1 1 Serving (60g), Sodium 404.194490745223 mg, Sugar 21.362948706396 g, TransFat 0.476970989864052 g
FEATHER LIGHT SCONES
These beautiful fluffy golden scone wedges can be eaten with any meal.
Provided by Nancy Allen
Categories Biscuits
Time 35m
Number Of Ingredients 10
Steps:
- 1. In a bowl, combine flour, baking powder, baking soda and salt; cut in butter until mixture resembles coarse crumbs. Stir in egg, yogurt and vanilla just until combined.
- 2. Turn onto a floured surface; knead 6 to 8 times. Roll into a 9-inch circle; cut into eight wedges. Place on an ungreased cookie sheet. Brush tops with milk; sprinkle with sugar. Bake at 425F for 12-15 minutes or until golden brown. Serve warm. 8 scones.
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