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English Scones

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)30.9795
Energy (kCal)1081.297
Carbohydrates (g)101.5028
Total fats (g)67.5735
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine flour and baking powder. | 2. Cut in the butter until crumbly and butter is pea-sized or smaller. | 3. Stir in the sugar and salt. | 4. Stir in the milk. | 5. Stick the dough together and turn out on a lightly floured surface. | 6. Knead 4-5 times and roll out to 3/4 inch thick. | 7. Using a 2 inch round cookie cutter, cut out as many scones as you can. Gather the scraps and roll out again. Cut out as many scones as you can. With the remaining scraps, form a ball and gently cut an "X" on the top. | 8. Place all scones on an un-greased baking sheet. Brush the tops with an egg wash. | 9. Bake at 450F fro 8-12 minutes until the tops are golden brown. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    purpose flour 3 cups - - - -
    butter 1/2 cup 684.0 31.428 21.372 57.6
    baking powder 4 teaspoons 9.752 5.0968 0.0 0.0
    sugar 1/4 cup 201.495 50.398999999999994 0.0 0.0
    milk 1 1/4 1/4 186.05 14.579 9.6075 9.9735
    salt 1 pinch - - - -

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



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