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Gluten Free Cheddar Dill Scones

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)20.7711
Energy (kCal)786.6628
Carbohydrates (g)26.8019
Total fats (g)71.7089
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 375 degrees. | 2. Combine the dry ingredients. | 3. Cut in the butter using two knives. | 4. Add the beaten egg and milk to the dry ingredients, mixing with a fork. The batter will be thick and lumpy. Fold in the shredded cheese. | 5. Drop large, tall dollops onto a lightly greased cookie sheet. About 1/4 cup of batter will make for even scones. | 6. Bake for 15-17 minutes until lightly browned. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pamela baking mix 2 1/3 cups - - - -
    baking powder 1 teaspoon 2.438 1.2742 0.0 0.0
    dill 2 teaspoons dried 0.1595 0.026000000000000002 0.0128 0.0042
    salt 1/2 teaspoon - - - -
    garlic powder 1/4 teaspoon 2.5653 0.5637 0.1283 0.0057
    butter 4 tablespoons 342.0 15.714 10.686 28.8
    egg 1 beaten 71.5 0.36 6.28 4.755
    milk 2/3 cup skim 368.0 8.863999999999999 3.6639999999999997 38.144
    cheddar cheese 1 cup shredded low - - - -

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



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