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Makeover British Scones Recipe

Photo by: Taste of Home

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This makeover recipe contains 54 fewer calories than the original and 70% less saturated fat—but they are still tender and tasty.—Carole Jasier, Albuquerque, New Mexico

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8 Servings
Prep/Total Time: 30 min.

Ingredients

1-1/4 cups all-purpose flour
1 cup cake flour
2 tablespoons brown sugar
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
3 tablespoons cold butter
1 egg, lightly beaten
1/3 cup buttermilk
2 tablespoons canola oil
1/2 teaspoon vanilla extract
1 tablespoon 2% milk
1 teaspoon sugar

Directions

In a large bowl, combine the flours, brown sugar, baking powder, salt and baking soda. Cut in butter until mixture resembles coarse crumbs. Combine the egg, buttermilk, oil and vanilla; add to crumb mixture and stir until a soft dough forms. Turn onto a floured surface; gently knead 6-8 times.
Pat dough into a 6-in. circle. Cut into eight wedges. Separate wedges and place 1 in. apart on an ungreased baking sheet. Brush tops with milk; sprinkle with sugar. Bake at 400° for 12-14 minutes or until lightly browned. Remove to a wire rack. Serve warm. Yield: 8 scones.

Nutritional Analysis: 1 scone equals 219 calories, 9 g fat (3 g saturated fat), 39 mg cholesterol, 343 mg sodium, 30 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat.

Makeover British Scones published in Light & Tasty June/July 2005, p16

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