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Rich Sour Cream Scones, from 1928

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)39.914
Energy (kCal)1899.591
Carbohydrates (g)297.3325
Total fats (g)63.1237
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Sift dry ingredients together in a bowl. | 2. Cut in the butter. | 3. Stir in the currents. | 4. Mix the beaten egg yolk with the sour cream and stir into the dry mix to make a smooth dough. | 5. Turn onto a lightly floured board and knead lightly for 10 seconds. | 6. Pat or roll the dough into two 6 inch rounds 1/2 to 3/4 inch thick. | 7. Score each round into quarters but do not cut through. | 8. Bake in hot oven (425 degrees) for 15 to 18 minutes. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    cake flour 2 cups 991.88 213.8022 22.468000000000004 2.3564
    baking powder 2 teaspoons 4.876 2.5484 0.0 0.0
    sugar 1/4 cup 201.495 50.398999999999994 0.0 0.0
    salt 1/2 teaspoon - - - -
    butter 1/3 cup 456.0 20.951999999999998 14.248 38.4
    currant 1/4 cup 17.64 4.3064 0.392 0.1148
    egg yolk 1 beaten - - - -
    cream 1/2 cup sour 227.7 5.3245 2.806 22.2525

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



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