Nutritional Info

Nutrition Facts

Serving Size 1 (247g)

Calories 661
Calories from Fat 202 (31%)
Amount Per Serving %DIV
Total Fat 22.4g 34%
Saturated Fat 7.5g 38%
Monounsaturated Fat 9.6g
Polyunsaturated Fat 5.4g
Trans Fat 0.0g
Cholesterol 178.8mg 60%
Sodium 413.3mg 18%
Potassium 388.1mg 8%
Total Carbohydrate 60.4g 20%
Dietary Fiber 0g 0%
Sugars 54.5g
Protein 46.9g 94%

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Recipe Description
These scones with their sweet sugar tops are still one of my favorite things in the whole world! When I was a child, my enormous family regularly polished off a tray of these afterschool.
Prep time
20 min
Cook time
12 min
Ready In
32 min


Serves Tool

Serves To:USMetric
1/3 Cup(c)  superfine granulated sugar
4 Teaspoon(t)  baking powder
1 1/2 Tablespoon(T)  butter
3   eggs
1 3/4 Cup(c)  milk
1   egg, beaten
3 Tablespoon(T)  granulated sugar
1 Pinch(pn)  salt
8 Cup(c)  flour


First preheat your oven to 475° F. Sieve all the dry ingredients together in a nice roomy bowl. Make a well in the center and rub in the butter. Beat the eggs with the milk, add the liquid all in one go and mix to a soft dough. Turn out on to a floured board. Knead lightly, just enough to shape into a round. Roll out to about 1 inch thick and stamp into scones. (Mummy always cut them into squares or diamond shapes.) Brush the tops with egg wash and dip in granulated sugar. Bake in the hot oven for 10 to 12 minutes, until golden brown on top. Cool on a wire rack. Serve the scones split in half with butter and homemade jam or, better still, with homemade raspberry jam and a dollop of whipped cream.

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