VelvetGluten-Free Cream Scones with Jam and Clotted Cream
Inspired by techniques from NYT Cooking, America's Test Kitchen and King Arthur Baking.
Tender cream scones made with a 1:1 gluten-free flour blend and gluten-free baking powder, baked hot until risen and golden, with jam and clotted cream.
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Method
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Free sugars
Free sugars: 12.3 g per serving
24.6 % of the 50 g daily maximum · 49.2 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g (WHO). The share shown is the share of one serving. who.int/publications/i/item/9789241549028
Equipment
- large bowl
- whisk
- 6 cm round cutter
- baking tray lined with baking paper
- pastry brush
- wire rack
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 399 kcal |
| Protein | 4.3 g |
| Carbohydrate | 46.9 g |
| of which sugars | 13.4 g |
| of which free sugars | 12.3 g |
| Fat | 21.8 g |
| of which saturates | 13.5 g |
| Fibre | 1.1 g |
| Salt | 0.64 g |
Protein per 100 kcal
1.1 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
