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Cornmeal Scones

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)24.6741
Energy (kCal)833.6513
Carbohydrates (g)63.9708
Total fats (g)59.0599
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat oven to 400°F. | 2. Mix flour, cornmeal, baking powder, baking soda and salt in medium bowl. | 3. Cut in butter using pastry blender or 2 knives, until mixture looks like fine crumbs. | 4. Stir in buttermilk so dough leaves sides of bowl and forms a ball. | 5. Turn dough onto lightly floured surface. | 6. Knead lightly 10 times. | 7. Pat or roll into 7 inch circle on ungreased cookie sheet that has been sprinkled with cornmeal. | 8. Score top into 8 wedges, cutting down halfway to the bottom. | 9. Bake 20 to 25 minutes or until light brown. | 10. Immediately remove from cookie sheet, carefully separate wedges. | 11. Serve warm. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    purpose flour 2 cups - - - -
    cornmeal 1/3 cup 147.2133 31.2686 3.3021 1.4599
    baking powder 1 teaspoon 2.438 1.2742 0.0 0.0
    baking soda 1/2 teaspoon 0.0 0.0 0.0 0.0
    salt 1/2 teaspoon - - - -
    butter 1/2 cup cut 684.0 31.428 21.372 57.6
    buttermilk 3/4 cup - - - -

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



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