Try this Wheat and Herb Scones recipe, or contribute your own.
Suggest a better descriptionFrom: hz225wu@unidui.uni-duisburg.de (Micaela Pantke) Date: Tue, 27 Jul 93 13:13:42 +0200 From: vigil@esca.com (Sandra) In a large bowl mix dry ingredients. Add butter, and cut into flour mixture with a pastry cutter. Beat eggs and milk to blend, and set aside 2 Tablespoons of egg-milk mixture. Add remainder to flour mixture, and stir until just evenly moistened. Scrape dough onto a floured board or surface and knead about 6 turns or until dough holds together. Divide dough in half. Pat each half into a 3/4 inch thick round, 5-6 inches in diameter. Set rounds well apart on an oiled 12 x 15 inch baking sheet. With a knife, cut each round not quite through, to form 6 equal wedges. Brush rounds with reserved egg-milk mixture. Bake in a 400F oven until golden brown, about 18 minutes. Serve hot or warm, breaking along scores. REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from G Internet, G Internet.
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Serving Size: 1 Serving (95g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 303 | ||
Calories from Fat: 177 (58%) | ||
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Amt Per Serving | % DV | |
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Total Fat 19.7g | 26 % | |
Saturated Fat 6.4g | 32 % | |
Monounsaturated Fat 7.6g | ||
Polyunsanturated Fat 4.2g | ||
Cholesterol 192.9mg | 59 % | |
Sodium 156.5mg | 5 % | |
Potassium 145mg | 4 % | |
Total Carbohydrate 23.6g | 7 % | |
Dietary Fiber 2.3g | 9 % | |
Sugars, other 21.3g | ||
Protein 9.2g | 13 % | |
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: 303
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