)
UNCOMPLICATED SAVOURY SCONES
-
Cooking Time
mins -
Difficulty
-
Prep time
mins -
Serves
people
Nutritional information
Amount per serving
Carbohydrates (g)
46.96 g
Sodium (mg)
336.92 mg
Vitamin A (IU)
443.14 IU
Saturated Fat (g)
7.7 g
Vitamin D (mcg)
0.66 mcg
Energy (kcal)
349.27 kcal
Fat (g)
14.06 g
Trans Fat (g)
0.01 g
Vitamin B12 (mcg)
0.28 mcg
Vitamin B6 (mg)
0.06 mg
Salt (g)
0.84 g
Folate (mcg)
21.15 mcg
Calcium (mg)
275.84 mg
Zinc (mcg)
0.64 mcg
Monounsaturated Fat (g)
3.79 g
Cholesterol (mg)
86.61 mg
Iron (mg)
1.18 mg
Selenium (mcg)
21.83 mcg
Vitamin C (mg)
0 mg
Fibre (g)
1.72 g
Sugars (g)
5.93 g
Protein (g)
8.55 g
Copper (mg)
0.09 mg
Potassium (mg)
111.31 mg
Total
422.68 g
3032.27 mg
3988.26 IU
69.33 g
5.97 mcg
3143.46 kcal
126.57 g
0.05 g
2.53 mcg
0.51 mg
7.58 g
190.34 mcg
2482.53 mg
5.77 mcg
34.08 g
779.5 mg
10.58 mg
196.45 mcg
0 mg
15.45 g
53.39 g
76.96 g
0.8 mg
1001.77 mg
- Savoury scones ingredients
- 425 g plain flour
- 2 tablespoons haochi
- 30 g sugar
- 2 tablespoons baking powder
- 114 g cold butter, diced
- 120 g frozen mixed vegetables
- 1 cup milk
- 2 large eggs
- 1 Pre heat oven to 260 degrees celcius.
- 2 In a food processor, pulse 5 times, flour, sugar, haochi, baking powder.
- 3 Add the cold butter and pulse until incorporated, should look like a fine breadcrumb mixture.
- 4 Transfer to a large bowl and stir in frozen mixed vegetables.
- 5 Whisk eggs and milk together, setting aside 2 tablespoons of the mixture.
- 6 Add the egg and milk mixture to the dry ingredients in the bowl and mix until it comes together.
- 7 Knead the mixture on a board until smooth and roll into a square log and cut into 8 squares about 3cm thick.
- 8 Arrange on parchment paper lined baking tray and glaze the top of the scones with egg/milk mixture.
- 9 Place scones into oven and reduce temperature to 220 degrees celcius and bake for 15 minutes (until golden brown).
