These were very good!!
Reggie
* Exported from MasterCook *
Current Scones <R T>
Recipe By : Eating Well Secrets of Low-Fat Cooking
Serving Size : 12 Preparation Time :0:00
Categories : Breads Desserts
Eat-Lf Mailing List Low Fat
Bread-Bakers Mailing List
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 C All-Purpose Flour
1/4 C Light Brown Sugar
1 Tsp Baking Powder
1 Tsp Cream Of Tartar
1/2 Tsp Salt
3/4 C Lowfat Buttermilk
2/3 C Currants
1 1/2 Tsp Canola Oil -- *Note
1 Tbsp Nonfat Milk -- For Brushing Tops
*NOTE: Original recipe used 1 T canola oil.
Preheat oven to 350 deg F. Lightly oil a baking sheet or coat it with
nonstick cooking spray. (I used a nonstick baking sheet liner.)
In a large bowl, whisk flour, brown sugar, baking powder, cream of tartar
and salt. In another bowl, stir together buttermilk, currants and oil.
Make a well in the center of the dry ingredients and gradually stir in the
buttermilk mixture.
On a lightly floured surface, pat or roll the dough into a round about 1/2"
thick. With a long knife, cut the round into 12 wedges and transfer to the
prepared baking sheet. Brush the tops with milk. Bake for 15 - 20 min,
or until golden brown. Serve warm.
Makes 1 dozen scones.
These were extremely easy to make and tasted wonderful.
Entered into MasterCook and tested for you by Reggie & Jeff Dwork
<reggie@jeff-and-reggie.com>
- - - - - - - - - - - - - - - - - -
NOTES : Cal 123
Fat 1.1g
Carb 25.8g
Fib 0.5g
Pro 3g
Sod 138mg
CFF 7.6%