Photo: Markus Spiske
Tomato&Parmesan scones
9 ingredients
Makes 30
openrecipes
Soft, flavorful scones, very easy to make
Estimated Nutrition (whole recipe, rough)
943
Calories
34g
Protein
38g
Fat
115g
Carbs
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Cream Cheese | 1 oz (28g) | 99 |
| Tomato | 1 medium (123g) | 22 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Topping | not in our table | 0 |
| Capsicum | 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
- 500 gr Self-raising flour
- 200 gr butter (cut into chunks)
- 1/4 tsp dried oregano
- 1/4 tsp salt
- 50 gr Parmesan cheese + extra for topping (you can use crumbed, shaved or shredded)
- 1-2 tbsp sundried tomato pesto
- 2 tbsp chargrilled capsicum strips (I used Sandhurst brand)
- 250-280ml milk + extra for brushing
- For a different version, you can easily replace the sundried tomato pesto with basil pesto and add fetta or cream cheese instead of capsicum (make sure they are small chunks and about 80gr total)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes