Scones
Nutritional values
(Percentage of daily recommendation)
| Calorie | 99 cal. | (5 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 3 g | (3 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.2 g | (4 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 0.3 mg | (3 %) | ||
| Vitamin K | 0.4 μg | (1 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.2 mg | (10 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 43 μg | (14 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 3.7 μg | (8 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 88 mg | (2 %) | ||
| Calcium | 15 mg | (2 %) | ||
| Magnesium | 14 mg | (5 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 1.5 g | |||
| Uric acid | 25 mg | |||
| Cholesterol | 27 mg | |||
| Complete sugar | 1 g |
Ingredients
- Ingredients
- 200 milliliters lukewarm Buttermilk
- ½ cube fresh Yeast (20 grams)
- ½ tsp sugar
- 60 grams melted butter
- 1 tsp grated Lemon peel
- 300 grams Pastry flour
- 200 grams Spelt flour
- 1 tsp salt
- 2 Tbsps finely chopped Fresh herbs (such as Parsley, dill, basil, etc.)
- 1 egg
Preparation steps
Dissolve the yeast in the buttermilk with 1/2 teaspoon of sugar until smooth. Place the remaining ingredients in a mixing bowl, pour in the yeast mixture and knead with the kneading hook of an electric hand mixer into a smooth dough. Knead until it no longer sticks to the rim of the bowl.
Cover and let rise in a warm place for about 45 minutes.
Knead the dough on a lightly floured surface, divide it into 25-30 equal-sized portions, shape them into balls, press them flat and place on a parchment paper-lined baking sheet. Let sit covered for 15 minutes. (You can also roll it out to be 2 cm thick, then cut out circles of about 5-6 cm in diameter, approximately 2-2 1/2 inches.) Whisk the egg yolk with the milk and brush the portions of the dough with it.
Bake at 180°C (approximately 350°F) for about 20 minutes, or until golden brown. Remove and let cool.
