Mugwort Scone (Left)

Name: Mugwort Scone (Left)
Total time: 15 min
Yield: 70.9 g
Ingredients: Dried Mugwort 2 g; Salt 0.2 g; Leavening Agent (Baking Powder) 0.7 g; Fresh Egg 12.5 g; Almond Flour 31 g; Stevia (Sugar Substitute) 1 g; Carbonell Extra Virgin Olive Oil Spray 5 ml; Thick Greek Yogurt 15 g; Unsalted Butter 3.5 g

Cook 15 min Difficulty EASY 294 kcal

#Mugwort Scone #Spring Seasonal Food #Home Baking #Scone #Baking Recipe #Healthy Snack #Dessert #Mugwort Dish #Cafe Food #Meal Replacement

Ingredients

Main ingredients

Dried Mugwort 2 g
Salt 0.2 g
Leavening Agent (Baking Powder) 0.7 g
Fresh Egg 12.5 g
Almond Flour 31 g
Stevia (Sugar Substitute) 1 g
Carbonell Extra Virgin Olive Oil Spray 5 ml
Thick Greek Yogurt 15 g
Unsalted Butter 3.5 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 9.49 g 12%

Protein 10.24 g 13%

Fat 25.72 g 75%

Serving size 70.9g

Cooking steps

1

Wash the mugwort thoroughly and remove excess water.
2

In a bowl, mix together cake flour, baking powder, salt, and sugar.
3

Add cold butter and mix until combined, then add mugwort and milk, and form into a dough.
4

Roll the dough to a thickness of 2cm, and cut into desired portions.
5

Place on a baking tray and bake in a preheated oven at 180°C for 20-25 minutes.

Mugwort Scone (Left)

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