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Sunflower Sultana Scones

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Ingredients
  Self-raising flour 8 Ounce (225 Gram, 2 Cups)
  Baking powder 5 Milliliter (1 Teaspoon)
  Sunflower margarine 1 Ounce (Soft, 25 Gram, 2 Tablespoon)
  Golden caster sugar 30 Milliliter (2 Tablespoons)
  Sultanas 2 Ounce (50 Gram, 1/3 Cup)
  Sunflower seeds 30 Milliliter (2 Tablespoon)
  Natural yogurt 5 Ounce (150 Gram, 2/3 Cup)
  Skimmed milk 45 Milliliter (2-3 Tablespoons)
Directions

1. Preheat the oven to 230°C/450°F/ Gas 8. Lightly oil a baking sheet. Sift the flour and baking powder into a howl and rub in the margarine evenly.
2. Stir in the sugar, sultanas and half the sunflower seeds, then mix in the yogurt, with just enough milk to make a fairly soft, but not sticky dough.
3. Roll out on a lightly floured surface to about 2 cm / 3/4 in thickness. Cut into 6 cm / 2/4 in flower shapes or rounds with a biscuit cutter and lift on to the baking sheet.
4. Brush with milk and sprinkle with the reserved sunflower seeds, then bake for 10-12 minutes, until well risen and golden brown.
5. Cool the scones on a wire rack. Serve split and spread with jam or low fat spread.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Pudding
Restriction: 
Vegetarian
Ingredient: 
Sunflower Seed
Interest: 
Everyday, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
10 Minutes
Ready In: 
25 Minutes
Servings: 
2

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Average: 4.1 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 772 Calories from Fat 181

% Daily Value*

Total Fat 21 g32%

Saturated Fat 4.5 g22.6%

Trans Fat 0 g

Cholesterol 9.7 mg3.2%

Sodium 1729.2 mg72%

Total Carbohydrates 130 g43.2%

Dietary Fiber 5.5 g22%

Sugars 36.7 g

Protein 19 g37.2%

Vitamin A 1.6% Vitamin C 2.8%

Calcium 70.8% Iron 38.4%

*Based on a 2000 Calorie diet

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Sunflower Sultana Scones Recipe