Try this Fruited Wheaten Scones recipe, or contribute your own.Suggest a better description
Taken from the Bakeries of Belfast website at http://www.infolane.com/corweb/baker.html The whole meal flours in Ireland are coarser than we get in the U.S. To come close to the texture of the Irish flours I buy rolled wheat and blenderize it until it looks like coarse flour. Or you can just buy the coarsest flour you can find (such as Stone-Burh Whole Wheat Flour). Mix the dry ingredients together in a large bowl. Cut in margarine with pastry blender, until texture of corn meal. Add the fruit and stir. Beat egg in separate bowl, add buttermilk. Add liquids to flours, stirring with a fork. Turn out on a floured surface and knead a few times. Roll or pat to a thickness of 1 inch. Cut with a 3 inch circular cutter and place 2 inches apart on a baking sheet. Bake at 425 degrees for 12 to 15 minutes. Posted to Bakery-Shoppe Digest V1 #231 by firstname.lastname@example.org (Dot & Tim McChesney) on Sep 11, 1997
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (957g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 942 (33%)|
|Amt Per Serving||% DV|
|Total Fat 104.6g||140 %|
|Saturated Fat 21.1g||106 %|
|Monounsaturated Fat 46.9g|
|Polyunsanturated Fat 30.9g|
|Cholesterol 221.3mg||68 %|
|Sodium 3750.8mg||129 %|
|Potassium 1772mg||47 %|
|Total Carbohydrate 421.4g||124 %|
|Dietary Fiber 37.6g||150 %|
|Sugars, other 383.8g|
|Protein 73.8g||105 %|
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.
Calories per serving: 2858
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.