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Pumpkin and Spring onion scones

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1.1004
Energy (kCal)20.565
Carbohydrates (g)3.2414
Total fats (g)0.4546
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 220 degrees C. | 2. Combine the flour, milk powder, onion and nutmeg. | 3. Fold through the pumpkin, buttermilk and mineral water to make the dough. | 4. Pat out the mixture onto a lightly floured board and roll out to a thickness of about 1. | 5. 5cm. | 6. Using a 5cm scone cutter, press out 12 rounds. | 7. Place these on a lightly floured baking tray and bake at 220 degrees for 12-15 minutes or until golden. | 8. Serve with dollops of cottage cheese or butter. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    self raising flour 2 cups sifted - - - -
    milk powder 1/4 cup skim 13.965 2.1585 0.8134 0.2376
    spring onion 2 chopped - - - -
    nutmeg 1/4 teaspoon ground 2.8875 0.2711 0.0321 0.1997
    pumpkin 3/4 cup cooked 3.7125 0.8118 0.2549 0.0173
    buttermilk 1/2 cup - - - -
    mineral water 1/2 cup - - - -
    cottage cheese - - - -

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



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