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Raisin Scones

 
One serving costs about $0.17

$0.17 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

12 vegetarian,lacto ovo vegetarian side dish English,Scottish,British,European
spoonacular Score:19%

Spoonacular Score: 19%

 

The recipe Raisin Scones is ready in roughly 45 minutes and is definitely an outstanding vegetarian option for lovers of Scottish food. One serving contains 161 calories, 3g of protein, and 6g of fat. This recipe serves 12 and costs 17 cents per serving. Only a few people really liked this morn meal. Head to the store and pick up raisins, egg yolk, sugar, and a few other things to make it today. This recipe from Foodista has 1 fans. All things considered, we decided this recipe deserves a spoonacular score of 20%. This score is not so great. Try Raisin Scones, Raisin Scones, and Cinnamon Raisin Scones for similar recipes.

Ingredients

Servings:
4 tsps
4 tsps baking powder
baking powder
1
1  egg yolk
egg yolk
1.75 cups
1.75 cups flour
flour
0.67 cups
0.67 cups milk
milk
0.5 cups
0.5 cups raisins
raisins
5 Tbsps
5 Tbsps sugar
sugar
5 Tbsps
5 Tbsps unsalted butter
unsalted butter
4 tsps baking powder
4 tsps
baking powder
1  egg yolk
1
egg yolk
1.75 cups flour
1.75 cups
flour
0.67 cups milk
0.67 cups
milk
0.5 cups raisins
0.5 cups
raisins
5 Tbsps sugar
5 Tbsps
sugar
5 Tbsps unsalted butter
5 Tbsps
unsalted butter

Equipment

cookie cutter
cookie cutter
baking sheet
baking sheet
bowl
bowl
oven
oven
cookie cutter
cookie cutter
baking sheet
baking sheet
bowl
bowl
oven
oven


Instructions

  1. Preheat oven to 400 degrees F. Lightly grease baking sheet.
  2. Sift flour and baking powder into a med. bowl. Rub butter and sugar into flour to form a fine crumble. Make a well in center, add milk and raisins. Knead gently together, do not over mix. Dough will be sticky.
  3. On generously floured surface, roll out to 3/4 inch thickness. Cut into 2 1/2 inch rounds with a cookie cutter. Alternatively, you can scoop dough with a spoon and shape into rounds. Transfer to baking sheet, brush tops with yolk. Allow to stand for 10 mins.
  4. Bake in preheated oven until risen and tops are golden, 12 to 15 mins.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.17
Ingredient
4 teaspoons baking powder
1 egg yolk
1.75 cups flour
⅔ cups milk
½ cups raisins
5 tablespoons sugar
5 tablespoons unsalted butter
Price
$0.14
$0.24
$0.29
$0.22
$0.49
$0.08
$0.61
$2.08

Tips

Health Tips

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

  • Egg yolks are high in cholesterol, leading some people to recommend eating only egg whites or limiting egg consumption to one egg per day. However, new research suggests you might go ahead and eat your whole eggs. It turns out egg yolk contains valuable nutrients (the cartenoids that make it yellow are great for eye health, folic acid is great for brain health, and it has vitamins A, E, D, and K) and dietary cholesterol seems to have little influence on blood cholesterol levels.

  • You can easily swap half of the white flour in most recipes for whole wheat flour to add some fiber and protein. It does result in a heavier dough, so for cookies, cakes, etc., you might try swapping in whole wheat pastry flour.

  • get more health tips

Price Tips

  • Dried fruit can be expensive, especially if you opt for organic. Your own dehydrator could be a great investment if you eat dried fruits regularly!

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Don't waste any egg yolks or egg whites left over from separating eggs. Both can be frozen and used later (ice cube trays come in handy here!)

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

  • If you're baking with raisins, you can add them to hot water for 10 minutes or so to plump them up, then drain. You can also use some of the flour the recipes calls for to coat the raisins before mixing them into the dough so they won't all end up at the bottom.

  • If you've had your baking powder for awhile, make sure it's still going to work by mixing it with a little water. If it doesn't fizz, you need to replace it.

  • get more cooking tips

Green Tips

  • To avoid antibiotics, hormones, and other nasties in your milk, choose organic whenever possible. If you can't afford organic, look for milk labeled hormone and antibiotic free. It is often less expensive.

Disclaimer

Nutritional Information

Quickview
160 Calories
2g Protein
5g Total Fat
25g Carbs
1% Health Score
Limit These
Calories
160
8%

Fat
5g
9%

  Saturated Fat
3g
22%

Carbohydrates
25g
8%

  Sugar
5g
6%

Cholesterol
30mg
10%

Sodium
10mg
0%

Get Enough Of These
Protein
2g
6%

Phosphorus
157mg
16%

Selenium
7µg
11%

Vitamin B1
0.16mg
11%

Calcium
95mg
10%

Folate
36µg
9%

Vitamin B2
0.13mg
8%

Manganese
0.15mg
7%

Potassium
258mg
7%

Iron
1mg
7%

Vitamin B3
1mg
6%

Vitamin A
191IU
4%

Fiber
0.94g
4%

Copper
0.05mg
3%

Vitamin D
0.35µg
2%

Magnesium
7mg
2%

Vitamin B5
0.18mg
2%

Vitamin B12
0.1µg
2%

Zinc
0.24mg
2%

Vitamin B6
0.03mg
1%

Vitamin E
0.2mg
1%

covered percent of daily need

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