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The Queen's Scones

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)63.7872
Energy (kCal)3568.91
Carbohydrates (g)625.9112
Total fats (g)94.0361
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Mix flour, sugar, baking powder, and baking soda together in a bowl. | 2. Use a pastry cutter to cut the butter into the mixture, until it resembles cornmeal. | 3. Pour the buttermilk into the center and stir with a fork. | 4. Strain the currents/sherry and pour the currants into the mixture. | 5. Knead the dough (as little as possible) until it reaches the right consistency. Add a little flour or milk if needed. | 6. Roll dough out on a lightly floured surface until half an inch thick. Use cookie cutters to cut the scones out, then put on a lightly greased pan. | 7. Bake at 415º for 10-12 minutes, or until golden brown. | 8. Serve with lemon curd or cream fraische. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    currant 3/4 cup 52.92 12.9192 1.176 0.3444
    flour 3 1/4 cups 1879.41 411.4675 30.5532 7.2917
    sugar 3/4 cup 604.485 151.197 0.0 0.0
    baking powder 2 1/2 teaspoons 6.095 3.1855 0.0 0.0
    baking soda 1/2 teaspoon 0.0 0.0 0.0 0.0
    butter 3/4 cup melted 1026.0 47.141999999999996 32.058 86.4
    buttermilk 1 cup - - - -

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



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