Classic English Scones and Jam
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
231
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 231 kcal | (11 %) | ||
| Protein | 4.41 g | (5 %) | ||
| Fat | 8.77 g | (8 %) | ||
| Carbohydrates | 33.11 g | (22 %) | ||
| Sugar added | 4.72 g | (19 %) | ||
| Roughage | 0 g | (0 %) |
more nutritional values
| Vitamin A | 76.67 mg | (9,584 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 0.25 mg | (2 %) | ||
| Vitamin B₁ | 0.26 mg | (26 %) | ||
| Vitamin B₂ | 0.19 mg | (17 %) | ||
| Niacin | 3.05 mg | (25 %) | ||
| Vitamin B₆ | 0.03 mg | (2 %) | ||
| Folate | 72.88 μg | (24 %) | ||
| Pantothenic acid | 0.26 mg | (4 %) | ||
| Biotin | 0.81 μg | (2 %) | ||
| Vitamin B₁₂ | 0.12 μg | (4 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 78.67 mg | (2 %) | ||
| Calcium | 185.27 mg | (19 %) | ||
| Magnesium | 9.62 mg | (3 %) | ||
| Iron | 1.78 mg | (12 %) | ||
| Iodine | 5.26 μg | (3 %) | ||
| Zinc | 0.32 mg | (4 %) | ||
| Saturated fatty acids | 5.26 g | |||
| Cholesterol | 22.62 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
8
- Ingredients
- 2.333 cups self-rising flour (sifted)
- ¼ teaspoon salt
- 1 teaspoon Baking powder
- 0.333 cup butter
- 3 tablespoons superfine caster sugar
- ¾ cup milk
- 1 teaspoon vanilla extract
- beaten eggs (to glaze)
- To serve
- Strawberry Jam (or jelly)
- Clotted cream
Preparation steps
1.
Preheat the oven to 220°C (200° fan) 425°F gas 7. Grease a large baking tray.
2.
Put the flour, salt and baking powder into a mixing bowl and rub in the butter until the mixture resembles breadcrumbs. Stir in the sugar.
3.
Add the milk and vanilla and mix to a soft dough. Turn out onto a lightly floured surface and knead lightly until smooth. If the dough is too wet, add a little more flour.
4.
Pat into a round about 4 cm | 1 3/4" thick. Cut out 4 rounds with a 5 cm | 2" cutter. Lightly knead the trimmings and pat out as before. Cut out another 4 rounds.
5.
Place on the baking tray and brush the tops with beaten egg. Bake for 10-12 minutes, until risen and golden. Cool on the baking tray for a few minutes, then place on a wire rack to cool completely.
6.
Serve the scones split open with jam and cream.
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