Basic Scones recipe – 192 calories
2 1/4 cups self-raising flour, plus 3 tablespoons self-raising flour
1 teaspoon salt
1 1/2 teaspoons baking powder
1 cup milk
1 tablespoon milk, beaten together
1/2 cup cold butter
3 tablespoons sugar
1. Preheat the oven to 425 degrees F (220 degrees C) and grease a baking sheet.
2. In a bowl, mix together the flour and salt.
3. Rub in the butter with your fingertips, until the mixture looks like fine breadcrumbs and there are no lumps left.
4. Stir in the baking powder and sugar.
5. Add the milk (a little at a time), stirring with a wooden spoon, until the mixture begins to stick together.
6. Pull the mixture together into a ball and plop onto a floured surface.
7. Knead lightly to form a smooth ball.
8. Place the dough on a plate and let it rest in the refrigerator for about 10 minutes.
9. Roll the dough out onto a floured surface until it is about 1/2 inch thick.
10. Using a round cookie cutter or a drinking glass dipped in flour, cut the dough into circles 2-1/2 to 3 inches across. (When you lift the cutter from the dough, be careful not to twist it! If you twist, you will twist the gluten in the dough and make it hard for the scones to rise straight up when they are baking.)
11. Place the scones on a baking sheet and brush the tops with the beaten egg (only brush the top, without letting the wash drip down the sides of the scones).
12. Bake for about 10 minutes until golden and well risen.
13. Remove the scones to a cooling tray.
14. Serve warm (with butter) or cool (topped with fresh strawberries or other summer fruits).
Servings: 12 scones
Nutritional information for one serving:
Calories from fat: 82
Total fat: 9.1g
Total carbs: 23.7g
WW points: 4