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Mini Ginger Scones

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)40.6724
Energy (kCal)2066.2171
Carbohydrates (g)341.3238
Total fats (g)62.3178
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat oven to 400°F Brush pan with vegetable shortening or butter. In a large bowl, sift together flour, sugar, baking powder, baking soda, and salt. Blend butter into the flour mixture with a pastry blender or two knives. The mixture should look like course meal. Stir in candied ginger. Add buttermilk to the flour mixture. Stir just until the dough comes together. Do not over mix the dough. Divide dough evenly among wells in pan. Bake for 13-18 minutes, until golden brown and toothpick comes out clean. Cool 10 minutes in pan. Remove from pan and serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    flour 2 cups 1156.56 253.2108 18.802 4.4872
    sugar 1/4 cup 201.495 50.398999999999994 0.0 0.0
    baking powder 1 1/4 1/4 3.0475 1.5928 0.0 0.0
    baking soda 1/4 teaspoon 0.0 0.0 0.0 0.0
    salt 1/4 teaspoon - - - -
    butter 1/2 cup cut 684.0 31.428 21.372 57.6
    ginger 1/4 cup diced candied 19.2 4.2648 0.4368 0.18
    cinnamon 1/2 teaspoon - - - -
    cardamom 1/4 teaspoon 1.555 0.3424 0.0538 0.0335
    clove 1 pinch 0.3596 0.086 0.0078 0.0171
    buttermilk 3/4 cup - - - -

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



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