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Lemon Scones

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)38.0925
Energy (kCal)1450.95
Carbohydrates (g)139.5746
Total fats (g)89.6505
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 375 °F. | 2. Place all dry ingredients in a mixing bowl, or in the bowl of an electric mixer fitted with the paddle attachment. | 3. Cut butter into dry ingredients until it resembles coarse meal. | 4. Stir together ¾ cup cream and vanilla and add to dough. | 5. Mix just until dough comes together. | 6. Turn dough onto a lightly floured surface. Roll dough twice to an inch thick, each time folding in half (this is the secret to a flaky scone). | 7. Roll dough to ¾-1 inch thick and cut desired shapes. | 8. Place on a greased or parchment-lined baking sheet and brush with remaining cream. | 9. Bake for 15 to 18 minutes, until tops are nicely browned. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    purpose flour 3 cups - - - -
    sugar 1/3 cup 268.66 67.1987 0.0 0.0
    baking powder 1 tablespoon 7.314 3.8226 0.0 0.0
    lemon zest 1 tablespoon - - - -
    salt 1/2 teaspoon - - - -
    butter 3/4 cup unsalted cut chilled 1026.0 47.141999999999996 32.058 86.4
    half cream 1 cup 136.88 20.88 6.032 3.248
    vanilla extract 1 teaspoon 12.095999999999998 0.5313 0.0025 0.0025

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



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