Current scones <r t>
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | All-Purpose Flour |
| ¼ | cup | Light Brown Sugar |
| 1 | teaspoon | Baking Powder |
| 1 | teaspoon | Cream Of Tartar |
| ½ | teaspoon | Salt |
| ¾ | cup | Lowfat Buttermilk |
| ⅔ | cup | Currants |
| 1½ | teaspoon | Canola Oil, *Note |
| 1 | tablespoon | Nonfat Milk, For Brushing Tops |
Directions
*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 ½" 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@...>
NOTES : Cal 123, Fat 1.1g, Carb 25.8g, Fib 0.5g, Pro 3g, Sod 138mg, CFF 7⅗%.
Recipe by: Eating Well Secrets of Low-Fat Cooking Posted to Digest eat-lf.v097.n047 by Reggie Dwork <reggie@...> on Feb 17, 1997.