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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat the oven to 220c/gas7. Lightly grease 2 baking trays. Sift the flour, peppers, mustard, salt & baking powder together in a bowl. Add the mixed herbs. | 2. Cut butter in to cubes and rub in until it forms 'breadcrumbs'. Add the cheese and tomatoes and mix well. | 3. Beat the eggs in a measuring jug and add enough milk to make the quantity up to 275ml. Put 2 tbsp of milk/egg mix to one side and add the remainder to the flour mixture. Mix well to create a soft pliable dough. Add a little flour if it comes too sticky. | 4. Roll out onto a floured surface to approximately 1'' thick. Cut into 6cm rounds and place on the trays. Continue in this way until dough is finished. Brush the tops of the scones with the milk/egg mix. | 5. bake for 12-15 minutes until risen, golden and cooked all the way through. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
self raising flour	450			-	-	-	-
mustard powder	1	teaspoon		-	-	-	-
paprika	1/2	teaspoon		3.2430000000000003	0.6209	0.1626	0.1482
salt	1	teaspoon		-	-	-	-
baking powder	4	teaspoons		9.752	5.0968	0.0	0.0
black pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
italian herb seasoning	1 1/2	1/2	mixed	-	-	-	-
butter	125		chilled	10687.5	491.0625	333.9375	900.0
cheddar cheese	225		grated	-	-	-	-
sun tomato	200		sun-dried chopped	-	-	-	-
range egg	2		free	-	-	-	-
milk	175			26047.0	2041.06	1345.05	1396.29

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