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Eggless Tender Flaky Scones

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)4.3835
Energy (kCal)1029.828
Carbohydrates (g)47.8812
Total fats (g)95.0245
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 400 degrees F (195-200 degrees C). | 2. Mix with a whisk in a big bowl the flour, baking powder, salt and sugar. | 3. Cut in butter with a butter knife in each hand until mix looks like coarse crumbs. | 4. Pour in cream and fold in everything until just incorporated. Do NOT overmix. | 5. If mixture seems a little dry, add a little more cream. | 6. Fold currants or cranberries into batter. | 7. Press the dough in 3 or 4 batches on lightly floured board 1 1/4-inch (3cm) thick. Cut into triangles. All in all about 8-16 scones, depending on size (enough for 4 hungry mouths). | 8. Place scones on ungreased cookie parchment. Brush tops with a bit of cream. | 9. Bake for 15-20 minutes until golden brown. Let cool on a rack. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    purpose flour 2 cups - - - -
    baking powder 1 tablespoon 7.314 3.8226 0.0 0.0
    salt 1/2 teaspoon - - - -
    sugar 2 tablespoons 110.124 27.5448 0.0 0.0
    butter 5 tablespoons unsalted cut 509.07 0.0426 0.6035 57.5881
    whipping cream 1 cup 350.4 3.552 2.6039999999999996 37.092
    currant 3/4 cup 52.92 12.9192 1.176 0.3444
    whipping cream 2 teaspoons 350.4 3.552 2.6039999999999996 37.092

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



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