Scone 3

Name: Scone 3
Yield: 463 g
Ingredients: Salt 2 회분(1/3작은술); Hojicha powder 20 g; Leavening agent (baking powder) 6 g; Soy milk 90 ml; Brown rice oil 35 ml; Allulose powder 30 g; Allulose syrup 30 ml; Almond flour 50 g; Oat flour 70 g; Rice flour 130 g

1,473 kcal

#scone #baking #oven dish #British dessert #tea time #home baking #snack #bread #butter scone #dessert

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Ingredients

Main ingredients

Salt 2 회분(1/3작은술)
Hojicha powder 20 g
Leavening agent (baking powder) 6 g
Soy milk 90 ml
Brown rice oil 35 ml
Allulose powder 30 g
Allulose syrup 30 ml
Almond flour 50 g
Oat flour 70 g
Rice flour 130 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 237.56 g 55%

Protein 33.21 g 8%

Fat 69.89 g 37%

Serving size 463g

Cooking steps

1

Mix flour, baking powder, sugar, and salt in a bowl.
2

Cut cold butter into small pieces and mix by rubbing with your hands until crumbly.
3

Add milk and eggs, then lightly mix to form a dough.
4

Roll the dough out to 2cm thick and cut into rounds.
5

Bake in a preheated oven at 180°C for 15-20 minutes.

Scone 3

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