Red Bean Scones
(0 votes)
(0 votes)
Health Score:
62 / 100
Difficulty:
moderate
Difficulty
Preparation:
2 h. 30 min.
Preparation
ready in 14 h. 30 min.
Ready in
Calories:
3577
calories
Calories
Nutritional values
1 baking sheet contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 3,577 cal. | (170 %) | ||
| Protein | 83 g | (85 %) | ||
| Fat | 187 g | (161 %) | ||
| Carbohydrates | 390 g | (260 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 26.4 g | (88 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 3.2 μg | (16 %) | ||
| Vitamin E | 8.1 mg | (68 %) | ||
| Vitamin K | 77.5 μg | (129 %) | ||
| Vitamin B₁ | 1.8 mg | (180 %) | ||
| Vitamin B₂ | 2.7 mg | (245 %) | ||
| Niacin | 36 mg | (300 %) | ||
| Vitamin B₆ | 1.7 mg | (121 %) | ||
| Folate | 1,930 μg | (643 %) | ||
| Pantothenic acid | 8.8 mg | (147 %) | ||
| Biotin | 138 μg | (307 %) | ||
| Vitamin B₁₂ | 1.8 μg | (60 %) | ||
| Vitamin C | 39 mg | (41 %) | ||
| Potassium | 2,393 mg | (60 %) | ||
| Calcium | 351 mg | (35 %) | ||
| Magnesium | 232 mg | (77 %) | ||
| Iron | 15.6 mg | (104 %) | ||
| Iodine | 59 μg | (30 %) | ||
| Zinc | 8.8 mg | (110 %) | ||
| Saturated fatty acids | 57.4 g | |||
| Uric acid | 782 mg | |||
| Cholesterol | 731 mg | |||
| Complete sugar | 15 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- Ingredients
- 500 grams Pastry flour
- 200 grams red Beans
- 150 grams Goose fat (or butter)
- 1 cube fresh Yeast
- 1 tsp salt
- 1 pinch peppers
- 100 milliliters Sour cream
- 1 egg
- 1 egg yolk (for egg wash)
Preparation steps
1.
Place the beans in a bowl with water to cover and let stand overnight. Drain and transfer to a large pot. Add cold water to cover and bring to a boil. Reduce to a simmer and cook until the beans are tender. Drain, cool to room temperature and pu
2.
Preheat the oven to 200°C (approximately 3890°F). Line a baking sheet with parchment paper. Using a 4 cm (approximately 1 1/2-inch) round cookie cutter, cut out scones and place 1-inch apart on the baking sheet. Brush the tops with the egg yolk. Bake until the scones have risen and are lightly browned, 15-20 minutes.
