Cheesy pumpkin and zucchini scones
by hunter123
Yummy scones from Michael
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INGREDIENTS
- 2 1/2 Cup SR flour
- 1 tablespoon Sugar
- 1/4 Teaspoon Salt
- 30 Grams Butter
- 1/4 Cup Grated pumpkin
- 1/4 cup Grated zucchini
- 1/4 Cup Grated cheese
- 3/4 Cup Milk
- 1/4 Cup Water
- 2 tablespoons Parmesan cheese
INSTRUCTIONS
Heat oven to 200°C. Line baking tray with baking paper. Sift flour sugar and salt into a large mixing bowl. Rub butter into flour. Stir in pumpkin zucchini and cheese. Use a knife to mix in milk with just a little water to make a soft dough. Turn onto a lightly floured bench top and gently knead. Use your hand to flatten the dough to height of 2 cm. use a scone cutter to cut out scones and place these on the baking tray. Sprinkle the top with Parmesan cheese. Bake for 12 to 15 minutes.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (621g) | ||
| Recipe Makes: 1 Servings | ||
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| Calories: 1426 | ||
| Calories from Fat: 369 (26%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 41g | 55 % | |
| Saturated Fat 24g | 120 % | |
| Monounsaturated Fat 10.3g | ||
| Polyunsanturated Fat 2.8g | ||
| Cholesterol 107.9mg | 33 % | |
| Sodium 7699.6mg | 266 % | |
| Potassium 780.1mg | 21 % | |
| Total Carbohydrate 219.4g | 65 % | |
| Dietary Fiber 7.9g | 32 % | |
| Sugars, other 211.5g | ||
| Protein 40.5g | 58 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 1426
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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