Cornish scones

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Cornish scones

Cornish Splits

  • 1 teaspoon active dry yeast

  • 1 ¼ cups lukewarm milk

  • 1 tablespoon white sugar

  • 3 cups unbleached all-purpose flour

  • ¼ teaspoon salt

  • 2 tablespoons butter, melted and cooled

  1. In a small bowl, dissolve the yeast in the milk and add the sugar. In another bowl, sift the flour and salt together and add the cooled melted butter.

  2. Add the yeast mixture to the flour mixture, and turn out onto a floured counter and knead until the dough is smooth and elastic. Place the dough in an oiled bowl, cover with a clean towel and let rise in a warm, draft free place to 45 minutes.

  3. Turn dough out onto the freshly floured board and shape into 9 balls. Place dough balls into a buttered and floured 9 inch square pan. Let them sit, covered for another 15 minutes to rise again. Preheat the oven to 425 degrees F (220 degrees C).

  4. Bake for 15-20 minutes until browned and puffed. Split open and serve warm.

Nutrition Facts (per serving)

198Calories4g Fat35g Carbs6g Protein
None
Nutrition FactsServings Per Recipe9Calories198% Daily Value *Total Fat4g5%Saturated Fat2g11%Cholesterol10mg3%Sodium98mg4%Total Carbohydrate35g13%Dietary Fiber1g4%Total Sugars3gProtein6gVitamin C0mg1%Calcium47mg4%Iron2mg11%Potassium105mg2%
None

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