Scones with Green Thyme

Dina KhouryKokk

Ingredienser

• Mel
  2 cup
• Grønn timian
  1.5 cup
• White Cheese (soaked to reduce saltiness)
  1.5 cup
• Egg
  1 piece
• Kjernemelk
  0.5 cup
• Olivenolje
  0.5 cup
• Salt
  1 tsp
• Sukker
  1 tbsp
• Bakepulver
  2 tsp
• Bakepulver
  0.5 tsp

Trinn

1. 1

   Add the cheese and thyme to the flour, then the rest of the dry ingredients.

   Nødvendig utstyr:

   Blandeskål

   5 min
2. 2

   Next, add the egg, buttermilk, and oil, and start kneading (you may need to add 1/3 cup of warm water).

   Nødvendig utstyr:

   Blandeskål

   5 min
3. 3

   Do not over-knead.

   1 min
4. 4

   Let them rest for 5 minutes, then cut them into any shape you desire.

   5 min
5. 5

   You can shape them into a loaf about 4 cm thick and cut them into triangles.

   5 min
6. 6

   You will need a generous amount of flour when shaping them as they stick to your hands 'the nature of the dough'.

   5 min
7. 7

   Finally, place them on the baking sheet and brush the top with milk or egg.

   Nødvendig utstyr:

   Stekebrett

   5 min
8. 8

   The oven temperature is 180°C, it needs about a third of an hour or less.

   Nødvendig utstyr:

   Ovn

   30 min

Ernæringsfakta

Næringsinnhold i ingredienser (per 100g)

Melper 100g

Energi364 kcal

Protein10.33 g

Total fett1 g

Karbohydrat76.31 g

Kostfiber2.7 g

Sukkerarter totalt0.3 g

Grønn timianper 100g

Energi276 kcal

Protein9 g

Total fett7 g

Karbohydrat60 g

Kostfiber24 g

Sukkerarter totalt1 g

Eggper 100g

Energi155 kcal

Protein12.6 g

Total fett10.6 g

Karbohydrat1.1 g

Sukkerarter totalt1.1 g

Vitamin D2.1 mcg

Selen30.8 mcg

Vitamin B121 mcg

Kjernemelkper 100g

Energi61 kcal

Protein3.3 g

Total fett3.3 g

Karbohydrat4.7 g

Sukkerarter totalt4.7 g

Vitamin B120.46 mcg

Jod26 mcg

Olivenoljeper 100g

Energi884 kcal

Total fett100 g

Saltper 100g

Aske100 g

Sukkerper 100g

Energi387 kcal

Karbohydrat100 g

Sukkerarter totalt100 g

Bakepulverper 100g

Energi100 kcal

Karbohydrat25 g

* Næringsinnholdet er omtrentlig, og beregningen kan påvirkes av ingredienstype samt dyrkings-, lagrings- og tilberedningsmetode.

Diettegenskaper og tagger