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Fresh Herb And Oat Scones

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  Self raising flour 185 Gram, sifted (1 1/2 Cups)
  Instant oats 45 Gram (1/2 Cup)
  Baking powder 1⁄2 Teaspoon
  Polyunsaturated margarine 30 Gram
  Chopped fresh parsley 2 Teaspoon
  Chopped fresh basil 2 Teaspoon
  Chopped fresh rosemary 2 Teaspoon
  Skim milk 190 Milliliter (3/4 Cup)

1.Place flour, oats and baking powder in a bowl.
Rub through margarine until mixture resembles fine breadcrumbs.
Stir in parsley, basil and rosemary.
2.Make a well in the centre of mixture and pour in milk.
Mix lightly with a knife until all ingredients are just combined.
Turn mixture out onto a lightly floured board and knead lightly.
3.Press dough out evenly to 2 cm thickness.
Cut into rounds using a 5 cm cutter dipped in flour.
Arrange scones side by side in a lightly greased 18 cm round shallow cake pan.
Brush tops with a little extra milk and bake at 220°C for 15-20 minutes or until scones are a golden brown.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1115 Calories from Fat 273

% Daily Value*

Total Fat 30 g46.4%

Saturated Fat 4.9 g24.7%

Trans Fat 0.1 g

Cholesterol 3.8 mg1.3%

Sodium 2868.6 mg119.5%

Total Carbohydrates 181 g60.2%

Dietary Fiber 13.3 g53.3%

Sugars 10.2 g

Protein 31 g62%

Vitamin A 59.2% Vitamin C 32%

Calcium 142.8% Iron 66%

*Based on a 2000 Calorie diet

Fresh Herb And Oat Scones Recipe