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British Tea Scones

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)30.4408
Energy (kCal)2338.48
Carbohydrates (g)376.647
Total fats (g)80.6146
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 425 degrees F. Combine in mixing bowl the flour, salt, baking powder and sugar. With pastry blender cut in the shortening. Add raisins. Lightly beat the egg and add enough milk to total 2/3 cup liquid. Add liquid to dry ingredients and stir gently with folk until dough holds together. Gather dough into a ball and place on lightly floured board and knead gently, about 12 kneading strokes. On lightly floured board roll dough out 1/4 inch thick and cut into rounds with biscuit cutter. Place scones on a baking sheet about 1 inch apart and bake for 12 to 15 minutes. | 2. Makes 12 to 16 scones. | 3. Presentation: Split scones while hot and spread with butter. Best served fresh from oven. | ---------------------------------------------------------------------------
    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
    salt 1/2 teaspoon - - - -
    baking powder 2 1/2 teaspoons 6.095 3.1855 0.0 0.0
    sugar 1/4 cup 201.495 50.398999999999994 0.0 0.0
    shortening 1/3 cup 604.0667 0.0 0.0 68.3333
    raisin 1/2 cup 249.15 65.604 2.7968 0.3795
    egg 1 71.5 0.36 6.28 4.755
    milk 1/3 cup 49.6133 3.8877 2.562 2.6596

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



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