Cranberries Scones
Cranberries Scones - Crisp and fruity: To start the day!
Nutritional values
(Percentage of daily recommendation)
| Calorie | 173 kcal | (8 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 1 g | (3 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 0.4 mg | (3 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1 mg | (8 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 9 μg | (3 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 2.5 μg | (6 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 95 mg | (2 %) | ||
| Calcium | 34 mg | (3 %) | ||
| Magnesium | 7 mg | (2 %) | ||
| Iron | 0.4 mg | (3 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 3.1 g | |||
| Uric acid | 11 mg | |||
| Cholesterol | 43 mg |
Ingredients
- Ingredients
- 225 grams
Pastry flour (and some for the work surface)
- 1 teaspoon
- 1 teaspoon
Sugar (10 grams)
- ½ teaspoon
- 50 grams
Cultured butter (room temperature)
- 150 grams
- 40 grams
dried cranberries
- 1
Preparation steps
Knead the flour with the baking powder, sugar, salt, butter and yogurt. Add the cranberries.
On a floured work surface, roll the dough out about 2 cm (approximately 3/4 inch) thick. Cut out circles about 5 cm in diameter (approximately 2 inches).
Place the scones on a baking sheet lined with parchment paper. Separate the eggs (discard the whites or use elsewhere). Combine the egg yolk with 1 tablespoon of water and brush onto the scones.
Bake in a preheated oven at 225°C (approximately 440°F) (fan 200°C (approximately 400°F); gas mark 3-4) for about 15 minutes until golden brown.
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