LowProRecipes.com

Jalapeno and scallion scone

Yield

Number of servings: 12
Serving size: 1 scone

Ingredients

  • 260 g Wel-Plan baking mix from Nutricia (1123)
  • 2 ½ tsp (12.5 ml) baking powder
  • ½ tsp salt
  • 6 Tbsp (90 ml) cold butter
  • 2 green onions sliced
  • 1 jalapeno pepper thinly sliced
  • ½ cup (125 ml) cold original rice milk
  • ¼ cup (60 ml) whipping cream (35%)

Preparation

  • Preheat oven to 450 F.
  • In the food processor, place the baking mix, baking powder and salt. Pulse to mix. Add the butter and pulse a few times to get pieces of butter the size of a pea.
  • Pour into a large bowl. Add the green onion and jalapeno pepper. Add the rice drink and cream. Mix well.
  • On a starched work surface, roll the scone mix. Roll the dough to about 1.5 cm thick. Cut with a round cookie cutter. Make sure to get 12 scones.
  • Place on a baking sheet lined with parchment paper.
  • Cook for 20 minutes.

Inspired by a recipe from Cook for love

Nutritional facts

  • Energy
    152 kcal
  • Protein
    0.3 g
  • PHE
    11 mg
  • TYR
    10 mg
  • LEU
    20 mg
  • VAL
    13 mg
  • ILE
    11 mg
  • MET
    4 mg
  • LYS
    16 mg
  • Energy
    1819 kcal
  • Protein
    3.4 g
  • PHE
    127 mg
  • TYR
    119 mg
  • LEU
    242 mg
  • VAL
    157 mg
  • ILE
    136 mg
  • MET
    52 mg
  • LYS
    188 mg
© Genevieve Lafrance 2020