Soft Cheese Scones with Smoked Fish

Name: Soft Cheese Scones with Smoked Fish
Total time: 50 min
Yield: 8
Ingredients: 1.5 cups All purpose flour; 2 teaspoons Baking powder; 1 teaspoon sugar; 0.5 teaspoon salt; 0.25 cup soft butter; 0.667 cup Buttermilk; 1 egg yolk (beaten); 1.75 cups low-fat Quark; 2 tablespoons Crème fraiche; 2 tablespoons cream; 1 bunch Dill (some set aside to garnish, rest chopped); lemon juice; 16 slices smoked Salmon

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Difficulty:

easy

Difficulty

Preparation:

30 min.

Preparation

ready in 50 min.

Ready in

Calories:

453

calories

Calories

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Nutritional values

1 piece contains
(Percentage of daily recommendation)

Calorie	453 kcal	(22 %)
Protein	36.08 g	(37 %)
Fat	22.76 g	(20 %)
Carbohydrates	21.78 g	(15 %)
Sugar added	0.52 g	(2 %)
Roughage	0.01 g	(0 %)

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more nutritional values

Vitamin A	158.68 mg	(19,835 %)
Vitamin D	0.33 μg	(2 %)
Vitamin E	0.33 mg	(3 %)
Vitamin B₁	0.51 mg	(51 %)
Vitamin B₂	0.73 mg	(66 %)
Niacin	18.98 mg	(158 %)
Vitamin B₆	1.1 mg	(79 %)
Folate	80.27 μg	(27 %)
Pantothenic acid	2.46 mg	(41 %)
Biotin	6.98 μg	(16 %)
Vitamin B₁₂	3.63 μg	(121 %)
Vitamin C	0.5 mg	(1 %)
Potassium	855.14 mg	(21 %)
Calcium	197.36 mg	(20 %)
Magnesium	50.37 mg	(17 %)
Iron	2.5 mg	(17 %)
Iodine	3.76 μg	(2 %)
Zinc	1.26 mg	(16 %)
Saturated fatty acids	9.12 g
Cholesterol	149.47 mg

Author of this recipe:

EAT-SMARTER

all recipes of this author

Ingredients

for

pieces (scones)

For the scones: 1 ½ cups
All purpose flour; 2 teaspoons
Baking powder; 1 teaspoon
sugar; ½ teaspoon
salt; ¼ cup
soft butter; ⅔ cup
Buttermilk; 1
egg yolk (beaten)

For the quark: 1 ¾ cups
low-fat Quark; 2 tablespoons
Crème fraiche; 2 tablespoons
cream; 1 bunch
Dill (some set aside to garnish, rest chopped); lemon juice

Plus: 16 slices
smoked Salmon

How healthy are the main ingredients?

sugar salt Dill Salmon

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Preparation steps

Heat the oven to 220°C (200°C in a fan oven), 425°F, gas 7.

Mix together the flour, baking powder, sugar, salt, butter and enough buttermilk to form a smooth dough that is easy to knead. Roll out on a floured work surface approx. 2 cm thick and cut out circles approx. 5 cm in diameter.

Brush with the beaten egg yolk and bake for 15-20 min until golden brown.

Mix together the quark, crème fraîche and the cream. Stir in the dill and season with salt, ground black pepper and lemon juice.

Remove the scones from the oven, leave to cool and brush the the bottom halves thinly with the dill quark. Top with the smoked salmon, garnish with the dill and top with the other scone halves.