FOUR O' CLOCK TEA SCONES
Don't let the name fool you...these are good any time of day. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947
Provided by Molly53
Categories Scones
Time 30m
Yield 15 scones
Number Of Ingredients 9
Steps:
- Preheat oven to 400F and grease a baking sheet.
- Sift dry ingredients together; cut in butter.
- Add milk to egg and add to flour mixture gradually, adding more milk if necessary.
- Knead lightly on a floured board.
- Pat and roll to 1/2 inch thickness.
- Cut in wedges, place on prepared pan, brush with melted butter and dredge with sugar.
- Bake for 15 minutes.
Nutrition Facts : Calories 107.3, Fat 3.9, SaturatedFat 2.3, Cholesterol 23.4, Sodium 205.2, Carbohydrate 15.8, Fiber 0.3, Sugar 0.9, Protein 2.2
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