Cuisinart FP-14 manual Scones Traditional, Scones 8 Makes, EGG Large Extract, Divided ,SUGAR

BRUNCH & BREAKFAST 20

1g fiber 53mg .calc 171mg .sod 39mg .chol 6g fat .sat

9g fat 2g .pro 23g .carb fat) from (46% 180 Calories scone: per information Nutritional

.golden and through baked until minutes, 35 to 30 for Bake

.sugar reserved with sprinkle and cream heavy with tops the Brush .sheet baking the on spaced, evenly scones, the Place .triangles 8 into cut and rectangle flat long, a into Form .surface clean a onto dough Pour

.pulses 3 to 2 combined, just until pulse and currants the Add .overmix to not careful very be combined; just until tube feed the through liquids the add slowly speed, dough the on running machine the With .cup measuring liquid a in together egg and vanilla buttermilk, the Stir .peas of size the about are pieces butter the until pulses, 8 about incorporate, to pulse and butter the Add .combine to seconds 15 for process and salt and powder baking sugar, granulated tablespoons 3 flour, the Add .Processor Food ®Cuisinart the of bowl work large the into blade chopping metal large the Insert

.paper parchment with sheet baking a Line .375°F to oven Preheat

baking for minutes 30 plus minutes 10 time: preparation Approximate

scones 8 Makes

CREAM HEAVY TABLESPOON	1
CURRANTS CUP	½
EGG LARGE	1
EXTRACT
VANILLA PURE TEASPOON	¼
BUTTERMILK
TABLESPOON 1 PLUS CUP	½
CUBES SMALL
INTO CUT AND COLD ,BUTTER	6
UNSALTED TABLESPOONS
SALT TEASPOON	1
POWDER BAKING TEASPOONS	2
DIVIDED ,SUGAR	4
GRANULATED TABLESPOONS
FLOUR PURPOSE-ALL
,UNBLEACHED CUPS	2½

.results delicious have will you and hand light a use Always .dough the overmix not to is scone delicate a to key The

SCONES TRADITIONAL