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Gold Medal® Classic Scones

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

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
Make With
Make With
Gold Medal Flour

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.

Tips from the Betty Crocker Kitchens

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

Nutrition

230 Calories, 11g Total Fat, 4g Protein, 27g Total Carbohydrate, 6g Sugars

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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