Moist & Fudgy Scone

Name: Moist & Fudgy Scone
Yield: 508 g
Ingredients: Leavening agent (Baking Powder) 2 g; Almond Breeze Original 40 ml; Butter 20 spoon; Mugwort Powder 30 g; Fresh Egg 55 piece; Salt 1 fraction (1/3 tsp); Unsweetened Greek Yogurt 80 g; Olive Oil 20 spoon; Stevia 10 g; Almond Flour 250 g

Difficulty NORMAL 2,065 kcal

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Ingredients

Main ingredients

Leavening agent (Baking Powder) 2 g
Almond Breeze Original 40 ml
Butter 2 spoon
Mugwort Powder 30 g
Fresh Egg 1 piece
Salt 1 fraction (1/3 tsp)
Unsweetened Greek Yogurt 80 g
Olive Oil 2 spoon
Stevia 10 g
Almond Flour 250 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 88.88 g 16%

Protein 71.05 g 13%

Fat 173.05 g 71%

Serving size 508g

Cooking steps

1

Preheat the oven to 180°C (356°F).
2

Cream the butter and sugar until smooth.
3

Add the egg and mix again.
4

Sift cake flour, baking powder, and salt into the mixture and combine.
5

Add milk and desired mix-ins (chocolate, nuts, etc.) and mix until evenly incorporated.
6

Form the dough into scone shapes.
7

Place the shaped dough onto a baking pan lined with parchment paper.
8

Bake in the oven at 180°C (356°F) for 18–20 minutes.
9

Let cool, then enjoy.

Moist & Fudgy Scone

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