Cheese Scones–budapest, Hungary 1992
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Breads | 6 | Servings | |
INGREDIENTS
| mary bowles dnsr31a | ||
| 9 | oz | Flour |
| 9 | oz | Margarine |
| 9 | oz | Cottage cheese |
| 1 | Egg | |
| 1 | t | Salt |
| 1 | Egg yolk |
INSTRUCTIONS
Press cottage cheese through a sieve. Mix the flour and margarine; then add cottage cheese and knead together. Form the dough into a loaf and wrap it in aluminum foil. Set it aside at room temperature for 2 hours. On a floured board, roll out dough to about 1 inch thickness. Cut a checkered pattern into the dough with a knife. Cut the scones out with a small pastry cutter or a small glass. Put the scones on a cookie sheet and brush with egg wolk. Bake in preheated 350 degree oven and bake until their tops become golden. Best served while still warm. MC formatted/busted by Martha Hicks 4/98 Posted to MC-Recipe Digest by "Mega-bytes" <mega-bytes@email.msn.com> on Apr 5, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 512
Calories From Fat: 324
Total Fat: 36.6g
Cholesterol: 62.7mg
Sodium: 975.3mg
Potassium: 114.5mg
Carbohydrates: 34.1g
Fiber: 1.1g
Sugar: 1.3g
Protein: 11.5g