Healthy Recipes - Healthy Eating Print this page
Scones are similar in preparation to biscuits, but are richer in that eggs and cream are added. This recipe is inspired by a scone recipe I found in a 1997 issue of Taste of Home magazine. I have lowered the sodium content from 324 mg. to 90 mg. of sodium per serving by using no salt or lower salt added ingredients. They are a tasty treat even when lower in sodium.
1-3/4 cups all-purpose flour
1. Lightly grease a cookie sheet.
2. Have all ingredients on hand.
1. Combine the first seven ingredients in a large bowl. Stir well with a fork to combine.
2. With a pastry cutter or two knives, cut the butter into the flour mixture until the flour is crumbly.
3. Beat the eggs well in a bowl with a wire whisk. Remove 1 Tablespoon of beaten egg and place in a small bowl; set aside. Add cream to the remaining egg mixture; beat to combine.
4. Make a well in the center of the flour mixture. Pour in the egg mixture. Stir briefly with a fork until the flour is mostly combined with the egg mixture. Using your fingers, gently knead the dough until it can be formed into a ball. Remove from bowl.
6. Preheat oven to 450 degrees. Bake for 14 minutes, until golden brown. Serve warm or cool on a wire rack.