Ginger scones (low fat)
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 | Egg; separated | |
| Sugar; for topping | ||
Directions
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.