Orange-Scented Scones
(0 votes)
(0 votes)
Health Score:
60 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 45 min.
Ready in
Calories:
634
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 634 cal. | (30 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 86 g | (57 %) | ||
| Sugar added | 12 g | (48 %) | ||
| Roughage | 4.1 g | (14 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 4.1 μg | (7 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.1 mg | (26 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 42 μg | (14 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 10.6 μg | (24 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 23 mg | (24 %) | ||
| Potassium | 424 mg | (11 %) | ||
| Calcium | 125 mg | (13 %) | ||
| Magnesium | 31 mg | (10 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 15.2 g | |||
| Uric acid | 61 mg | |||
| Cholesterol | 191 mg | |||
| Complete sugar | 31 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 egg
- 1 egg yolk
- 50 grams sugar
- 1 pinch salt
- 100 grams softened butter
- 100 milliliters milk
- 1 organic Orange (juiced and zested)
- 75 grams raisins
- 300 grams Pastry flour
- 2 tsps Baking powder
- 1 generous pinch baking soda
Preparation steps
1.
Preheat the oven to 220°C (approximately 425°F). Beat the egg yolks and sugar until frothy with an electric hand mixer on high speed. Add the salt, butter, milk, orange juice, zest and raisins. Mix the flour with the baking powder and baking soda and knead with the egg mixture. Sprinkle the dough with flour, divide into 12 pieces and shape into scones.
2.
Arrange the scones a small distance apart on a baking sheet lined with parchment paper. Beat the egg white with a fork and brush the scones with it. Bake for about 15 minutes in the preheated oven until the scones are lightly browned. Remove from the oven and let cool on a wire rack. Serve with jam and whipped cream, as desired.
