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8 Serves
65 Mins
Preheat your oven to 200°C and line a baking sheet with parchment paper.
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Vitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
81 µg / 400 µgCalcium
2133 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
30 mg / 420 mgPhosphorus
2886 mg / 1,250 mgPotassium
103 mg / 4,700 mgSodium
2378 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
4 µg / 55 µgFiber
1 g / 28 gSugar
8 g / 50 gSaturated Fat
8 g / 20 gCholesterol
33 mg / 300 mgCaffeine
0 mgNet Carbs
49 gAlcohol
0 g
In a large mixing bowl, combine the plain flour, sugar, and baking powder. Use a pastry cutter to incorporate cold unsalted butter until the mixture resembles coarse crumbs.
Gradually stir in the milk until a soft dough forms, then turn it out onto a floured surface and pat into a circle. Cut into wedges using a knife.
Place the scones on the prepared baking sheet and bake for 20 to 25 minutes until golden brown.
9
g47
g11
g
