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Add a photoServings: 4
Ingredients
- 250 gm Plain or possibly granary flour
- 1 Tbsp. Baking pwdr
- Â Â A healthy pinch of salt
- 50 gm Butter
- 50 gm Hazelnuts, minced
- 150 ml Lowfat milk
Directions
- Preheat oven to 200C/400F/gas 6. Flour a baking tray. Sift flour, baking pwdr and salt into a mixing bowl. Rub in butter till the mix resembles breadcrumbs. Stir in the nuts and lowfat milk, using a fork mix to a soft dough.
- On a floured surface knead very lightly and using your hands press out to a thickness of 2.5cm. Cut out into small rounds.
- Bake for 6-7 min or possibly till risen and lightly browned. Cold on a wire tray.
- Cut scones in half and lightly butter, place scones butter side up on to a large platter. Top each half with a spoonful of guacamole and sprinkle each with a little paprika.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 60g | |
| Recipe makes 4 servings | |
| Calories 142 | |
| Calories from Fat 122 | 86% |
| Total Fat 14.01g | 18% |
| Saturated Fat 6.92g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 29mg | 10% |
| Sodium 1033mg | 43% |
| Potassium 100mg | 3% |
| Total Carbs 2.9g | 1% |
| Dietary Fiber 0.6g | 2% |
| Sugars 2.27g | 2% |
| Protein 2.27g | 4% |
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