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Savoury Tomato and Basil Scones

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)66.4839
Energy (kCal)581.4974
Carbohydrates (g)16.2762
Total fats (g)28.6712
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place flour and salt in a bowl; rub butter into flour until mixture resembles fine breadcrumbs, and then stir in basil. | 2. Add tomato purée and milk to the flour and mix to a soft, but not sticky dough. | 3. Roll out on a floured work surface in to a rectangle about ½ inch thick and cut into fourteen 1½-inch squares. | 4. Place on a greased baking sheet and brush tops with milk and sprinkle with sesame seeds and bake at 230°C/ 450°F/ Gas Mark 8 for 10 minutes or until well risen and golden. | 5. Store in a bread bin or airtight container at room temperature. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    self rising flour 10 ounces 252.1667 0.0 56.1 1.4167
    salt 1/4 teaspoon - - - -
    butter 2 ounces 323.19 14.8497 10.0983 27.215999999999998
    basil 1 teaspoon dried 0.2032 0.0234 0.0278 0.0057
    tomato puree 1 tablespoon 5.9375 1.4031 0.2578 0.0328
    milk 5 fluid - - - -
    sesame seed 323.19 14.8497 10.0983 27.215999999999998

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



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