Gold Medal® Classic Scones

Gold Medal® Classic Scones

Get melt-in-your-mouth sweetness from a tested and trusted classic.

Prep Time

15

Minutes

Total Time

35

Minutes

Makes

8

scones

1 3/4
cups Gold Medal® all-purpose flour
3
tablespoons sugar
2 1/2
teaspoons baking powder
1/2
teaspoon salt
1/3
cup cold butter or margarine
1
large egg
1/2
teaspoon vanilla
4
to 6 tablespoons whipping cream
Additional 1 tablespoon whipping cream
2
teaspoons white decorator sugar crystals or granulated sugar
  1. Heat the oven to 400°F. In a large bowl, stir the flour, 3 tablespoons sugar, the baking powder and salt until mixed. Cut in the butter, using a pastry blender or fork, until mixture looks like fine crumbs.
  2. In a small bowl, beat the egg with a fork until yolk and white are mixed. Using the fork, stir the egg, vanilla and just enough of the 4 to 6 tablespoons whipping cream into the flour mixture until mixture forms a soft dough and leaves the side of the bowl.
  3. Lightly sprinkle flour over a cutting board or countertop. Place dough on floured surface; gently roll in the flour to coat. To knead dough, fold dough toward you. With the heels of your hands, lightly push dough away from you with a short rocking motion. Move dough a quarter turn and repeat 10 times. Dough will feel springy and smooth.
  4. Place the dough on an ungreased cookie sheet. Roll dough with a rolling pin or pat dough with fingers into an 8-inch round. Using a sharp knife that has been dipped in flour, cut dough round into 8 wedges, but do not separate the wedges. Brush 1 tablespoon whipping cream over wedges, using a pastry brush. Sprinkle with sugar crystals.
  5. Bake 14 to 16 minutes or until light golden brown. Immediately remove from cookie sheet to a cooling rack; carefully separate wedges. Serve warm.
Makes 8 scones
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Variation
Chocolate Chip Scones: Stir in 1/2 cup miniature semisweet chocolate chips with the egg, vanilla and whipping cream in step 2.
Variation
Currant Scones: Stir in 1/2 cup currants or raisins with the egg, vanilla and whipping cream in step 2.
Success
Use a sharp knife that has been dipped in flour to cut the dough into wedges. Do not separate the wedges before baking.

Nutrition Information:

1 Serving (1 Scone)
  • Calories 230
    • (Calories from Fat 100),
  • Total Fat 11g
    • (Saturated Fat 7g,
    • Trans Fat 0g),
  • Cholesterol 55mg;
  • Sodium 370mg;
  • Total Carbohydrate 27g
    • (Dietary Fiber 0g,
    • Sugars 6g),
  • Protein 4g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 0 Fruit;
    • 1 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 2 Fat;
    Carbohydrate Choices:
    • 2;
    *Percent Daily Values are based on a 2,000 calorie diet.