Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 5.7% of RDA
• Calories: 19.9% of RDA
• Carbs: 10.1% of RDA
• Fat (total lipid): 33.3% of RDA
• Fiber: 8.4% of RDA
• Fructose: 0.8% of RDA
• Protein: 17.1% of RDA
• Sodium: 27.4% of RDA
• Sugar: 5.8% of RDA
• Vitamin A (IU): 24.6% of RDA
• Vitamin B6: 9.9% of RDA
• Vitamin C: 8.6% of RDA
• Iron: 4.7% of RDA
• Magnesium: 9.9% of RDA
• Manganese: 3.5% of RDA
• Niacin: 41.3% of RDA
• Potassium: 10.0% of RDA
• Zinc: 5.7% of RDA
If all nutritional components are less than 50% of RDA
(and all vitamins and minerals are less than 400% of RDA)
the recipe gets a “Bon Appétit” rating.
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PREPARATION
PREPARING THE DOUGH
1.
Preheat the oven to 400 degrees F.
2.
In the bowl of an electric mixer fitted with a paddle attachment, combine 4 cups of flour, 2 tablespoons sugar, baking powder, and salt.
3.
Blend in the cold butter at the lowest speed and mix until the butter is in pea-sized pieces.
4.
Combine the 4 eggs and heavy cream and quickly add them to the flour and butter mixture.
5.
Combine until just blended. Toss the strawberries with 1 tablespoon of flour, add them to the dough, and mix quickly. The dough may be a bit sticky.
6.
Dump the dough out onto a well-floured surface and be sure it is well combined.
7.
Flour your hands and a rolling pin and roll the dough 3/4-inch thick. ( You should see lumps of butter in the dough. )
8.
Cut into squares with a 4-inch plain or fluted cutter, and then cut them in half diagonally to make triangles.
9.
Place on a baking sheet lined with parchment paper.
BAKING THE SCONES
10.
Brush the tops with egg wash. Bake for 20 to 25 minutes, until the outsides are crisp and the insides are fully baked. Serve immediately.
THIS RECIPE CAN BE CUSTOMIZED
1.
Make it Gluten Free!
A gluten-free variant of this recipe can be made.
Just make the following substutions: gluten-free all-purpose flour for all-purpose flour and gluten-free baking powder for baking powder.
2.
Make it Wheat Free!
A wheat-free variant of this recipe can be made.
Just make the following substutions: gluten-free all-purpose flour for all-purpose flour and gluten-free baking powder for baking powder.
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 399
Protein 19.2 g
Carbohydrates 27.8 g
Iron 0.88 mg
Fiber 2.34 g
Calcium 57.2 mg
(plus many more nutrients)
Sample Recipe Chart:
The sample chart shows the nutritional data that is typically shown for any given recipe.
The chart shows both nutrition totals as well as per-ingredient nutrition.
