Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Salt | 1 tsp (6g) | 0 |
| Topping | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- For the base:
- 8oz/225g self-raising flour
- 1 level teaspoon baking powder
- half a teaspoon salt
- 1\4 pint milk
- 1oz butter
- 2oz hard cheese finely grated
- For the topping:
- 2 tablespoons of olive oil
- 1 medium sized onion finely chopped
- 2 tablespoons tomato purée
- generous pinch of oregano
- salt and pepper to taste
Directions
Sift the flour, baking powder and salt together. Rub in the butter and add the grated cheese. Stir in the milk and using a fork mix to a rough dough in the basin. Turn out on to a floured surface and knead lightly until smooth. Cover and rest in a cool place for l0 minutes while preparing the topping.
Heat the oil in a saucepan. Add the onion and fry gently for a few moments until softened but not brown. Stir in the tomato puree, the herbs and a seasoning of salt and pepper. Cook for a moment and then draw off the heat.
Roll out the prepared scone dough to a circle of about 9 inches (23 cm.) in diameter. Slide on to a greased baking tray. Spread the tomato mixture over the surface right to the edges. Sprinkle gently with the grated
cheese and anything else you wish to add. Place in the center of hot oven (425'F/220"C/ Gas Mark 7) and bake for
20-25 minutes or until well risen. Cut into wedges and serve warm.
Category:Pizza Recipes
Category:Lunch Recipes
Category:Dinner Recipes
Category:Snack Recipes