RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	17.8944
Energy (kCal)	1367.5115
Carbohydrates (g)	78.1601
Total fats (g)	112.5439
Fatty acids, total saturated 20:0 (g)	0.0813
Fatty acids, total saturated 18:3 undifferentiated (g)	0.7562
Fatty acids, total polyunsaturated 17:1 (g)	0.0120
Fatty acids, total trans-monoenoic (g)	0.0260
Fatty acids, total saturated 20:4 undifferentiated (g)	0.1880
Fatty acids, total saturated 4:0 (g)	1.9131
Fatty acids, total trans (g)	0.0380
Riboflavin (mg)	0.9007
Tocopherol, beta (mg)	0.0100
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0070
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)	7.7080
Tocopherol, delta (mg)	0.0600
Arginine (g)	0.8522
Proline (g)	0.5721
Fatty acids, total polyunsaturated 18:1 t (g)	1.7153
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	1.1125
Adjusted Protein (g)	0.0000
Cystine (g)	0.2781
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	37.0621
Copper, Cu (mg)	0.1525
Maltose (g)	0.0000
Zinc, Zn (mg)	2.7914
Total lipid (fat) (g)	112.5439
Vitamin K (phylloquinone) (g)	8.4665
Cholesterol (mg)	502.7125
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.2148
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	145.9900
Folate, total (g)	66.4125
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0220
Vitamin A, IU (IU)	2107.6025
Energy (kcal)	1367.5115
Fatty acids, total saturated 16:1 undifferentiated (g)	1.6164
Fatty acids, total saturated 14:1 (g)	0.0070
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.3928
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	65.0690
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0600
Vitamin C, total ascorbic acid (mg)	20.7980
Lutein + zeaxanthin (g)	538.6500
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0580
Vitamin B-12, added (g)	0.0000
Valine (g)	0.8937
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)	53.7210
Fatty acids, total saturated 16:0 (g)	18.7339
Carbohydrate, by difference (g)	78.1601
Vitamin D (IU)	82.0000
Fructose (g)	0.6105
Fluoride, F (g)	7.9090
Aspartic acid (g)	1.3885
Tyrosine (g)	0.5235
Potassium, K (mg)	654.3300
Fatty acids, total saturated 12:0 (g)	1.5360
Vitamin A, RAE (g)	572.7800
Serine (g)	1.0011
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.7061
Fatty acids, total trans-polyenoic 22:4 (g)	0.0130
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0040
Fatty acids, total saturated 14:0 (g)	4.4985
Histidine (g)	0.3230
Isoleucine (g)	0.7024
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.1635
Niacin (mg)	0.5261
Water (g)	266.9460
Fatty acids, total saturated 8:0 (g)	0.7071
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0180
Carotene, beta (g)	105.1150
Sodium, Na (mg)	1800.8425
Iron, Fe (mg)	3.7587
Energy (kJ)	5722.2335
Ash (g)	12.5340
Caffeine (mg)	0.0000
Glycine (g)	0.4450
Fatty acids, total trans-polyenoic (g)	0.0120
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0120
Fatty acids, total saturated 18:2 undifferentiated (g)	12.1421
Fatty acids, total polyunsaturated (g)	13.2063
Vitamin E (alpha-tocopherol) (mg)	23.8201
Sucrose (g)	52.0080
Vitamin B-6 (mg)	0.3199
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	1.1860
Vitamin D (D2 + D3) (g)	2.0000
Vitamin D3 (cholecalciferol) (g)	2.0000
Lysine (g)	0.9528
Beta-sitosterol (mg)	2.2700
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0230
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	2.5403
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)	0.0080
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.1717
Folate, food (g)	66.4125
Fatty acids, total saturated 20:1 (g)	0.0838
Fatty acids, total monounsaturated (g)	55.7305
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	2.7602
Fatty acids, total polyunsaturated 16:1 t (g)	0.0030
Fatty acids, total polyunsaturated 17:0 (g)	0.3398
Fatty acids, total polyunsaturated 18:2 i (g)	0.1680
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.1000
Choline, total (mg)	333.9740
Fatty acids, total polyunsaturated 16:1 c (g)	0.7434
Fatty acids, total saturated (g)	37.7189
Vitamin B-12 (g)	1.8913
Calcium, Ca (mg)	1101.4380
Fatty acids, total saturated 10:0 (g)	1.5021
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0100
Alanine (g)	0.7561
Glutamic acid (g)	1.7842
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0010
Carotene, alpha (g)	1.8600
Vitamin E, added (mg)	0.0000
Retinol (g)	561.6725
Leucine (g)	1.1371
Folate, DFE (g)	66.4125
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0120
Fiber, total dietary (g)	0.4076
Tryptophan (g)	0.1744
Threonine (g)	0.5801
Fatty acids, total polyunsaturated 18:1 c (g)	13.0230
Manganese, Mn (mg)	0.0748
Protein (g)	17.8944
Cryptoxanthin, beta (g)	61.3900
Fatty acids, total saturated 18:1 undifferentiated (g)	53.4344
Betaine (mg)	1.5730
Phosphorus, P (mg)	784.8180
Tocopherol, gamma (mg)	0.5000

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
North American >> Canadian >> Canadian
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 375F. | 2. In a large bowl, stir together flour, brown sugar, baking powder, & salt. | 3. Cut cubed butter into flour mixture until it resembles coarse crumbs. | 4. Add berries & toss gently. | 5. In a separate bowl, lightly whisk together cream, 1 egg, orange zest, & almond extract. | 6. Add wet mixture to berry mixture & stir until the combined mixture just holds together. | 7. Turn dough onto lightly floured surface & knead gently for approximately 10 seconds. | 8. Divide dough in half & shape into 2 6-inch rounds. Then cut each round into 6 wedges. | 9. Place wedges on a parchment-lined baking sheet allowing space for scones to expand when cooking. | 10. Whisk remaining egg with a bit of milk or water and brush each scone with the egg wash. | 11. Bake for 18-20 mins or until golden. | 12. Stir orange juice into icing sugar to form a glaze; brush over hot scones then sprinkle with toasted almonds. | 13. Let stand 5 mins for glaze to set then -- | 14. Enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
purpose flour	2	cups		-	-	-	-
brown sugar	1/4	cup		209.0	53.9495	0.066	0.0
baking powder	1	tablespoon		7.314	3.8226	0.0	0.0
salt	1/4	teaspoon		-	-	-	-
butter	1/4	cup	unsalted cut	406.8975	0.034	0.4824	46.0299
saskatoon berry	1	cup		-	-	-	-
half cream	3/4	cup		102.66	15.66	4.524	2.436
egg	2			143.0	0.72	12.56	9.51
orange zest	1/2	tablespoon		2.91	0.75	0.045	0.006
almond extract	1	teaspoon		-	-	-	-
orange juice	2	tablespoons		13.95	3.2239999999999998	0.217	0.062
icing sugar	1/2	cup		-	-	-	-
almond	1/4	cup	sliced toasted	481.78	0.0	0.0	54.5

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

Cooking in progress....

Berry, Almond, & Orange Scones