Fig Cinnamon Scone

Name: Fig Cinnamon Scone
Yield: 750 g
Ingredients: Mascarpone instead of sugar 70 g; Almond flour 30 g; Cashew nut butter crunch 60 g; Maeil Soy Milk 270 ml; Whole wheat flour 200 g; Isolated soybean protein 120 g

2,089 kcal

#Low Sugar #Low Calorie

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Ingredients

Main ingredients

Mascarpone instead of sugar 70 g
Almond flour 30 g
Cashew nut butter crunch 60 g
Maeil Soy Milk 270 ml
Whole wheat flour 200 g
Isolated soybean protein 120 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 242.36 g 45%

Protein 166.31 g 31%

Fat 55.33 g 23%

Serving size 750g

Cooking steps

1

Preheat the oven to 180°C (356°F).
2

Cut the figs into small pieces.
3

In a bowl, mix cake flour, baking powder, cinnamon powder, and salt.
4

Add cold butter and quickly mix by hand until crumbly.
5

Add sugar, milk, and egg to make the dough.
6

Mix in the chopped figs.
7

Shape the dough and divide it into appropriate sizes, then form into round shapes.
8

Place on a baking sheet and bake for 20 minutes.

Fig Cinnamon Scone

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