Biscuits with Stone Fruit

Name: Biscuits with Stone Fruit
Total time: 35 min
Yield: 12
Ingredients: 3 cups self-rising flour (sifted); 0.25 teaspoon salt; 0.5 cup butter; 0.333 cup superfine caster sugar; 1.25 cups Buttermilk; 2 teaspoons vanilla extract; milk

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Difficulty:

easy

Difficulty

Preparation:

35 min.

Preparation

Calories:

218

calories

Calories

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Nutritional values

1 piece contains
(Percentage of daily recommendation)

Calorie	218 kcal	(10 %)
Protein	3.99 g	(4 %)
Fat	8.83 g	(8 %)
Carbohydrates	30.13 g	(20 %)
Sugar added	5.58 g	(22 %)
Roughage	0 g	(0 %)

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more nutritional values

Vitamin A	78.23 mg	(9,779 %)
Vitamin D	0.33 μg	(2 %)
Vitamin E	0.25 mg	(2 %)
Vitamin B₁	0.22 mg	(22 %)
Vitamin B₂	0.18 mg	(16 %)
Niacin	2.66 mg	(22 %)
Vitamin B₆	0.03 mg	(2 %)
Folate	62.81 μg	(21 %)
Pantothenic acid	0.24 mg	(4 %)
Biotin	0.32 μg	(1 %)
Vitamin B₁₂	0.13 μg	(4 %)
Vitamin C	0 mg	(0 %)
Potassium	76.63 mg	(2 %)
Calcium	137.41 mg	(14 %)
Magnesium	8.76 mg	(3 %)
Iron	1.47 mg	(10 %)
Zinc	0.3 mg	(4 %)
Saturated fatty acids	5.31 g
Cholesterol	23.16 mg

Author of this recipe:

EAT SMARTER

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Ingredients

for

pieces (scones)

Ingredients: 3 cups
self-rising flour (sifted); ¼ teaspoon
salt; ½ cup
butter; 0.333 cup
superfine caster sugar; 1 ¼ cups
Buttermilk; 2 teaspoons
vanilla extract; milk

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Preparation steps

Preheat the oven to 220°C (200° fan) 425°F gas 7. Lightly flour a baking tray.

Sift the flour and salt into a large mixing bowl. Lightly rub in the butter until the mixture resembles breadcrumbs. Stir in the sugar.

Quickly stir in the buttermilk and vanilla to form a soft dough.

Turn out on to a lightly floured surface. Knead lightly until smooth and pat out to 4 cm | 1 1/4" thickness. Stamp out rounds using a 5 cm | 2" cookie cutter. Re-roll the trimmings and cut out more rounds.

Place on the baking tray and brush the tops with milk. Bake for 10-12 minutes until golden and well risen.

Serve warm with stewed plums and whipped cream.