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Sublime Vegan Scones

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)4.9047
Energy (kCal)186.912
Carbohydrates (g)42.3251
Total fats (g)2.1232
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat oven to 425 degrees. Line baking sheet with parchment paper. Beat egg replacer with 2 tablespoons water until thick; set aside. | 2. Place flour, sugar, baking powder and salt in a mixing bowl; whisk to blend. | 3. Cut butter into small pieces and add to dry ingredients; mix in with a fork just till crumbly. Stir in the currants. Add milk and egg replacer, mixing with a spoon or your fingers just until the dry ingredients are moistened. | 4. Gather dough into a ball. On a lightly floured surface, roll it to a 1/2 inch thick round. Cut into 8 or 10 wedges. Brush with milk and sprinkle with cinnamon sugar. | 5. Place on prepared pan and bake until tops are golden brown, about 20 minutes. Cool on a rack or serve warm. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    ener egg substitute 1 1/2 1/2 - - - -
    purpose flour 2 1/2 cups - - - -
    sugar 1/3 cup granulated 106.6 20.0027 3.3367 1.6640000000000001
    baking powder 4 teaspoons 9.752 5.0968 0.0 0.0
    salt 1/2 teaspoon - - - -
    dairy margarine 3/4 cup free - - - -
    currant 1 cup 70.56 17.2256 1.568 0.4592
    almond milk rice 1/2 cup - - - -
    cinnamon sugar - - - -

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



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