Yield: 12 servings
Measure | Ingredient |
---|---|
\N \N | Non-stick cooking spray |
2 cups | All-purpose flour |
2 tablespoons | Brown sugar |
3 tablespoons | Sugar |
2 teaspoons | Baking powder |
1 teaspoon | Ground ginger |
½ teaspoon | Baking soda |
½ teaspoon | Salt |
½ teaspoon | Ground cinnamon |
⅛ cup | Cold butter |
⅛ cup | Light margarine; cold |
½ cup | Applesauce |
¼ cup | Milk |
1 \N | Egg; separated |
\N \N | Sugar; for topping |
This low-fat scone variation uses applesauce instead of cream for sweetness and moisture.
Prep 25 mins; cook 12-15 mins. Preheat oven to 400F and coat a baking sheet with nonstick cooking spray.
1. In a large bowl, combine dry ingredients. Cut in butter and margarine until mixture resembles coarse crumbs.
2. In a small bowl, combine appleslauce, milk and egg yolk until smooth; stir into flour mixture just until moistened.
3. Turn out onto floured surface; knead gently 5 to 6 times. Pat into an 8-inch circle, then cut into 12 wedges. Place wedges 1 inch apart on baking sheet.
4. Beat egg white until frothy; brush overscones. Sprinkle with extra sugar. (See variation.) Bake 12 to 15 minutes or until golden brown.
EACH 129cals, 25% fat (4g total). -Estimated by ShapeCooks.
Variation: Add diced candied ginger or turbinado sugar on top.
FYI - The restaurant is located in Los Angeles. Ford's cuisine combine California farm-fresh produce with hints of Mediterranean. Weekday breakfast and frunch are popular meals for the restaurant. These scones would make a great gift.
~-Recipe featured in "Tasteful Gifts," by J. G. Watson in Shape Cooks (Magazine) Winter 1998. --email from kitpath@earthlink to elf, mc Recipe by: Benjamin Ford, Exec Chef, The Farm of Beverly Hills Posted to EAT-LF Digest by PatHanneman <kitpath@...> on Feb 27, 1999, converted by MM_Buster v2.0l.