Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Strawberry | 1 cup (152g) | 49 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 Cup strawberries
- 2-1/4 Cups All Purpose flour
- 3 Tablespoons sugar
- 2 Teaspoons baking powder
- 1/4 Teaspoon salt
- 6 Tablespoons butter or margarine
- 2/3 Cup milk
Directions
Preheat oven to 425 Degrees.
Hull strawberries, cut into 1/2-inch pieces, set aside.
In large bowl, mix together flour and sugar, baking powder, and salt
Add butter. With pastry blender cut butter in until mixture resembles coarse crumbs.
Stir in reserved strawberries, toss well to coat
Add milk all at once. With fork, lightly toss together until mixture holds together. With floured hands, gently form into ball.
On floured board with floured rolling pin, roll out dough 1/2-inch thick. Cut dough into 2 1/2-inch circles with floured biscuit cutter. Place on greased cookie sheet.
Bake until golden, about 12 minutes. Serve warm.
Makes 12 scones