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Gold Medal® Classic Scones

Gold Medal® Classic Scones
  • Prep 15 min
  • Total 35 min
  • Servings 8
Get melt-in-your-mouth sweetness from a tested and trusted classic.
Updated September 14, 2009
Make With
Make With
Gold Medal Flour

Ingredients

  • 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

Steps

  • 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.

  • Chocolate Chip Scones: Stir in 1/2 cup miniature semisweet chocolate chips with the egg, vanilla and whipping cream in step 2.
  • Currant Scones: Stir in 1/2 cup currants or raisins with the egg, vanilla and whipping cream in step 2.

Nutrition Facts

Serving Size: 1 Scone
Calories
230
Calories from Fat
100
Total Fat
11g
18%
Saturated Fat
7g
35%
Trans Fat
0g
Cholesterol
55mg
19%
Sodium
370mg
15%
Potassium
50mg
1%
Total Carbohydrate
27g
9%
Dietary Fiber
0g
0%
Sugars
6g
Protein
4g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
0%
0%
Calcium
10%
10%
Iron
8%
8%
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 Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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