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Ginger Scones - the Inn at Little Washington

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)19.7833
Energy (kCal)1107.56
Carbohydrates (g)109.97
Total fats (g)72.0772
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 375°F. | 2. Line two baking sheets with waxed paper. | 3. In a large bowl, combine the flour, baking powder, sugar and butter with an electric mixer. | 4. Add the milk, 1/4 cup of the cream, the egg yolk, and the candied ginger. Mix until just incorporated (do not overmix.). | 5. Turn the dough out onto a lightly floured service and roll out to 3/4" thickness. | 6. Use a heart-shaped or round cutter to cut out the scones. Place the scones on the baking sheets. | 7. Brush the tops of the scones with the remaining 1/4 cup cream. Bake for 4 minutes, rotate, and bake for 5 minutes more. | 8. Remove from the sheets with a spatula and cool on a wire rack. | 9. Serve with strawberry jam (and clotted cream, if you like.). | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    purpose flour 2 1/2 cups - - - -
    baking powder 5 teaspoons 12.19 6.371 0.0 0.0
    sugar 5 tablespoons 275.31 68.862 0.0 0.0
    butter 3 tablespoons diced 256.5 11.7855 8.0145 21.6
    milk 1/2 cup 74.42 5.8316 3.843 3.9894
    cream 1/2 cup divided 396.0 7.98 4.356 41.61600000000001
    egg yolk 1 54.74 0.6103 2.6962 4.5118
    ginger 1/2 cup minced candied 38.4 8.5296 0.8736 0.36

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



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