Soft Cheese Scones with Smoked Fish
(0 votes)
(0 votes)
Health Score:
65 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Calories:
693
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 693 cal. | (33 %) | ||
| Protein | 60 g | (61 %) | ||
| Fat | 40 g | (34 %) | ||
| Carbohydrates | 22 g | (15 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 1 g | (3 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 9.8 μg | (49 %) | ||
| Vitamin E | 6.5 mg | (54 %) | ||
| Vitamin K | 0.6 μg | (1 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 1 mg | (91 %) | ||
| Niacin | 33.3 mg | (278 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 155 μg | (52 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 5.6 μg | (12 %) | ||
| Vitamin B₁₂ | 10.3 μg | (343 %) | ||
| Vitamin C | 3 mg | (3 %) | ||
| Potassium | 1,136 mg | (28 %) | ||
| Calcium | 102 mg | (10 %) | ||
| Magnesium | 75 mg | (25 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 13.1 g | |||
| Uric acid | 11 mg | |||
| Cholesterol | 214 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
8
- For the scones
- 1 ½ cups all-purpose flour
- 2 tsps Baking powder
- 1 tsp sugar
- ½ tsp salt
- ¼ cup soft butter
- ⅔ cup Buttermilk
- 1 egg yolk (beaten)
- For the quark
- 1 ¾ cups low-fat Quark
- 2 Tbsps Crème fraiche
- 2 Tbsps cream
- 1 bunch Dill (some set aside to garnish, rest chopped)
- lemon juice
- Plus
- 16 slices smoked Salmon
Preparation steps
1.
Heat the oven to 220°C (200°C in a fan oven), 425°F, gas 7.
2.
Mix together the flour, baking powder, sugar, salt, butter and enough buttermilk to form a smooth dough that is easy to knead. Roll out on a floured work surface approx. 2 cm thick and cut out circles approx. 5 cm in diameter.
3.
Brush with the beaten egg yolk and bake for 15-20 min until golden brown.
4.
Mix together the quark, crème fraîche and the cream. Stir in the dill and season with salt, ground black pepper and lemon juice.
5.
Remove the scones from the oven, leave to cool and brush the the bottom halves thinly with the dill quark. Top with the smoked salmon, garnish with the dill and top with the other scone halves.
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