This recipe has Fat (total lipid) as 53.3% (as a percentage of RDA).
You may need to take this into account today to balance out your diet.
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 10.3% of RDA
• Calories: 29.7% of RDA
• Carbs: 19.5% of RDA
• Fat (total lipid): 53.3% of RDA
• Fiber: 13.2% of RDA
• Fructose: 0.0% of RDA
• Protein: 4.3% of RDA
• Sodium: 24.1% of RDA
• Sugar: 3.0% of RDA
• Vitamin A (IU): 2.4% of RDA
• Vitamin B6: 13.6% of RDA
• Vitamin C: 0.1% of RDA
• Iron: 4.4% of RDA
• Magnesium: 15.7% of RDA
• Manganese: 4.5% of RDA
• Niacin: 5.2% of RDA
• Potassium: 9.2% of RDA
• Zinc: 7.0% of RDA
If any nutritional component is greater than 50% of RDA
(or any vitamin/mineral is greater than 400% of RDA),
the recipe gets a “Nutrition to Note” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
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PREPARATION
PREPARING THE DOUGH
1.
In a large bowl, whisk together flour, xylitol, baking powder, baking soda, and salt.
2.
Add the ghee and blend using a pastry blender, until small crumbs are formed.
3.
Place grated ginger in a 2 cup glass measuring cup and keep adding almond milk until you have 1 cup.
4.
Pour the milk/ginger mixture into the crumbs and mix with a fork until a loose dough is formed.
5.
Turn dough onto a lightly floured surface and knead gently for 30 seconds.
6.
Divide dough in half and roll each half to 5-inches thick.
7.
Using a knife, cut out 12 rounds and place on an ungreased baking sheet.
BAKING THE SCONES
8.
Preheat the oven to 400 F.
9.
Bake the scones in the preheated oven for 18-22 minutes. They are done when the edges are golden brown.
10.
Let the scones cool for 10 minutes on a wire rack before serving.
NOTES, TIPS, TRICKS, HINTS, ETC:
These scones can be stored at room temperature, well wrapped, for 1-2 days.
THIS RECIPE CAN BE CUSTOMIZED
1.
Make it Gluten Free!
A gluten-free variant of this recipe can be made.
Just make the following substutions: gluten-free baking powder for baking soda and gluten-free all-purpose flour for all-purpose flour and gluten-free baking powder for baking powder.
2.
Make it Wheat Free!
A wheat-free variant of this recipe can be made.
Just make the following substutions: gluten-free baking powder for baking soda and gluten-free all-purpose flour for all-purpose flour and gluten-free baking powder for baking powder.
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 594
Protein 4.84 g
Carbohydrates 53.7 g
Iron 0.84 mg
Fiber 3.68 g
Calcium 103 mg
(plus many more nutrients)
Sample Recipe Chart:
The sample chart shows the nutritional data that is typically shown for any given recipe.
The chart shows both nutrition totals as well as per-ingredient nutrition.
