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Orange-Currant Scones

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)14.8765
Energy (kCal)599.8075
Carbohydrates (g)58.109
Total fats (g)38.5666
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine currants and buttermilk in a small bowl. | 2. Combine flour and next 5 ingredients, stirring well. Cut in butter with a pastry blender until mixture is crumbly. Gradually add currants and buttermilk, stirring just until dry ingredients are moistened. | 3. Turn dough on lightly floured surface and knead 4 or 5 times. Pat dough to 3/4 inch thickness and cut with 3 inch biscuit cutter. Place scones on lightly greased baking sheet, brush scones with milk and sprinkle with sugar. Bake at 400°F for 18 minutes or until golden. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    currant 1/3 cup 23.52 5.7419 0.5227 0.1531
    buttermilk 3/4 cup - - - -
    purpose flour 2 cups - - - -
    sugar 2 tablespoons 110.124 27.5448 0.0 0.0
    baking powder 2 teaspoons 4.876 2.5484 0.0 0.0
    baking soda 1/4 teaspoon 0.0 0.0 0.0 0.0
    salt 1/4 teaspoon - - - -
    orange 1 tablespoon grated rind 5.2875 1.3219 0.1058 0.0135
    butter 1/3 cup cut 456.0 20.951999999999998 14.248 38.4
    milk - - - -
    sugar 110.124 27.5448 0.0 0.0

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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