Pistachio Scones with Mascarpone
(0 votes)
(0 votes)
Health Score:
72 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 16 min.
Ready in
Calories:
364
calories
Calories
Nutritional values
1 tartlet contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 364 cal. | (17 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.1 g | (4 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin K | 4.9 μg | (8 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 1.8 mg | (15 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 19 μg | (6 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 4.3 μg | (10 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 170 mg | (4 %) | ||
| Calcium | 72 mg | (7 %) | ||
| Magnesium | 20 mg | (7 %) | ||
| Iron | 1 mg | (7 %) | ||
| Iodine | 42 μg | (21 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 18.1 g | |||
| Uric acid | 5 mg | |||
| Cholesterol | 101 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
12
- For the scones
- 150 grams Pastry flour
- 50 grams ground Pistachio
- 80 grams butter
- 1 egg yolk
- 1 Tbsp Whipped cream
- 1 generous pinch salt
- 1 pinch chili peppers
- For the mascarpone
- 250 grams Mascarpone
- 400 grams cream cheese
- 100 grams Whipped cream
- salt
- peppers
- chopped, toasted Pistachio (to sprinkle)
Preparation steps
1.
Preheat the oven to 200°C (approximately 400°F).
2.
For the scones: Combine the ground pistachios, flour, butter, egg yolk, cream, salt and pepper in a bowl and chop with a knife until uniform. Quickly knead until smooth, cover with plastic wrap and chill for 30 minutes.
3.
For the mascarpone: Beat the mascarpone and cream cheese until smooth. Whip the cream, season with salt and pepper and fold into the cheese mixture. Form into 12 balls.
4.
Divide the scone mixture into 12 portions, roll into balls, flatten slightly, place in 12 paper liners and bake for about 16 minutes. Remove from oven, let cool then top with the cheese balls. Sprinkle with chopped pistachios, pressing in lightly. Keep cool until ready to serve.
