RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	68.3763
Energy (kCal)	635.2943
Carbohydrates (g)	9.1662
Total fats (g)	35.7968
Fatty acids, total saturated 20:0 (g)	0.0015
Fatty acids, total saturated 18:3 undifferentiated (g)	0.3153
Fatty acids, total polyunsaturated 17:1 (g)	0.0060
Fatty acids, total trans-monoenoic (g)	0.0130
Fatty acids, total saturated 20:4 undifferentiated (g)	0.2119
Fatty acids, total saturated 4:0 (g)	0.3751
Fatty acids, total trans (g)	0.0190
Riboflavin (mg)	0.9310
Tocopherol, beta (mg)	0.0050
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0307
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	2.8914
Tocopherol, delta (mg)	0.0300
Arginine (g)	1.5618
Proline (g)	1.6772
Fatty acids, total polyunsaturated 18:1 t (g)	0.0115
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.1850
Adjusted Protein (g)	0.0000
Cystine (g)	0.2988
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	61.6620
Copper, Cu (mg)	1.0860
Maltose (g)	0.0000
Zinc, Zn (mg)	5.7382
Total lipid (fat) (g)	35.7968
Vitamin K (phylloquinone) (g)	4.7417
Cholesterol (mg)	341.8583
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0007
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0180
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.0000
Folate, total (g)	105.8350
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0110
Vitamin A, IU (IU)	959.7482
Energy (kcal)	635.2943
Fatty acids, total saturated 16:1 undifferentiated (g)	0.6380
Fatty acids, total saturated 14:1 (g)	0.0035
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.6878
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0521
Sugars, total (g)	0.4839
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0300
Vitamin C, total ascorbic acid (mg)	0.8167
Lutein + zeaxanthin (g)	295.0167
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.1038
Vitamin B-12, added (g)	0.0000
Valine (g)	1.5934
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	91.9636
Fatty acids, total saturated 16:0 (g)	7.7262
Carbohydrate, by difference (g)	9.1662
Vitamin D (IU)	52.9070
Fructose (g)	0.0000
Fluoride, F (g)	0.5500
Aspartic acid (g)	1.9473
Tyrosine (g)	1.1953
Potassium, K (mg)	857.3343
Fatty acids, total saturated 12:0 (g)	0.2784
Vitamin A, RAE (g)	262.8782
Serine (g)	1.3958
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	1.2239
Fatty acids, total trans-polyenoic 22:4 (g)	0.0065
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0020
Fatty acids, total saturated 14:0 (g)	1.9267
Histidine (g)	0.7329
Isoleucine (g)	1.1900
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0060
Niacin (mg)	4.7959
Water (g)	241.9635
Fatty acids, total saturated 8:0 (g)	0.1420
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0090
Carotene, beta (g)	62.8413
Sodium, Na (mg)	896.1276
Iron, Fe (mg)	4.9548
Energy (kJ)	2657.6365
Ash (g)	7.5808
Caffeine (mg)	0.0000
Glycine (g)	0.7921
Fatty acids, total trans-polyenoic (g)	0.0060
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0060
Fatty acids, total saturated 18:2 undifferentiated (g)	7.0118
Fatty acids, total polyunsaturated (g)	7.7594
Vitamin E (alpha-tocopherol) (mg)	1.8235
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.4954
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.2047
Vitamin D (D2 + D3) (g)	1.2835
Vitamin D3 (cholecalciferol) (g)	1.2835
Lysine (g)	1.6680
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0115
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	1.9459
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0040
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.6730
Folate, food (g)	105.8350
Fatty acids, total saturated 20:1 (g)	0.0327
Fatty acids, total monounsaturated (g)	11.5787
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.7655
Fatty acids, total polyunsaturated 16:1 t (g)	0.0015
Fatty acids, total polyunsaturated 17:0 (g)	0.0110
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0500
Choline, total (mg)	302.9709
Fatty acids, total polyunsaturated 16:1 c (g)	0.0990
Fatty acids, total saturated (g)	14.3420
Vitamin B-12 (g)	3.4034
Calcium, Ca (mg)	715.2544
Fatty acids, total saturated 10:0 (g)	0.3438
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0050
Alanine (g)	0.9965
Glutamic acid (g)	4.8991
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0005
Carotene, alpha (g)	0.1167
Vitamin E, added (mg)	0.0000
Retinol (g)	256.8640
Leucine (g)	2.0178
Folate, DFE (g)	105.8350
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0060
Fiber, total dietary (g)	2.6739
Tryptophan (g)	0.3710
Threonine (g)	0.9326
Fatty acids, total polyunsaturated 18:1 c (g)	1.6940
Manganese, Mn (mg)	0.4322
Protein (g)	68.3763
Cryptoxanthin, beta (g)	4.9667
Fatty acids, total saturated 18:1 undifferentiated (g)	10.6997
Betaine (mg)	0.1500
Phosphorus, P (mg)	940.2977
Tocopherol, gamma (mg)	0.2500

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> Irish >> Irish
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Preheat oven to 450°F (gas mark 8). | 2. Sift flour with salt and rub in butter or margarine. | 3. For Cheese& Herb Scones add mustard, cheese and herbs to the dry ingredients at this point. | 4. Make a well in the centre and pour in the egg and most of the buttermilk. | 5. Mix quickly to form a soft dough, adding a little extra buttermilk if necessary. | 6. Turn out onto a floured surface and roll out lightly until 1" thick. | 7. Working quickly, cut into 2" rounds. | 8. Glaze with egg or milk and set on a floured baking sheet. | 9. Before baking, dust scones with cinnamon sugar for Buttermilk Scones or sprinkle a little grated cheese on top of each scone for Cheese& Herb Scones. | 10. Bake for 15-20 minutes until light brown. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
self raising flour	8	ounces		201.7333	0.0	44.88	1.1333
salt	1	pinch		-	-	-	-
butter	1	ounce		161.595	7.4249	5.0491	13.607999999999999
egg	1		beaten	71.5	0.36	6.28	4.755
buttermilk	5	fluid		-	-	-	-
egg				71.5	0.36	6.28	4.755
cinnamon sugar				-	-	-	-
mustard	1	teaspoon		0.315	0.0545	0.0334	0.0049
cheese	2	ounces	grated	200.15099999999998	1.3268	12.1338	16.2956
herb	2	tablespoons	chopped	-	-	-	-

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

Cooking in progress....

Irish Buttermilk Scones - Cheese & Herb Scones