Recipe: Scones (3)

Low Calorie Brown Scones

1 c Flour
1 c Whole wheat flour
2 tb Sugar
1 tb Rolled oats
1 1/2 ts Baking soda
1/4 ts Salt
1 c Buttermilk
2 tb Buttermilk

1. Preheat oven to 400F. Grease cookie sheet with nonstick spray.
2. Lightly spoon flour into measuring cup; level off. In a large bowl, combine all ingredients except buttermilk; mix well. Make a well in the center of the flours; add 1 cup buttermilk. Stir just until moistened.
3. On a lightly floured surface, gently knead until dough holds its shape. Place on greased cookie sheet; pat out into 7 inch circle. Brush with 2 Tablespoons buttermilk.
4. Bake at 400F for 12-14 minutes or until golden brown. Serve warm
Source: Pillsbury Fast and Healthy Magazine March/April 1993
Each serving contains: 2 breads Per serving: 140 calories

Breakfast Scones

2 c Flour
2 Eggs, well beaten
3 ts Baking powder
2 tb Sugar
1 ts Salt
2 tb Butter or margarine

Cold water
Sift flour, measure, and sift with baking powder, salt, and sugar. Rub in butter with tips of fingers or cut in with 2 spatulas. Add eggs and sufficient water to make a soft dough. Turn onto lightly floured board and pat into sheet 1 inch thick. Cut into rounds or squares. Fold over double and brush with milk. Place on slightly oiled baking sheet. Dust with sugar and bake in hot oven (450 F) about 15 minutes. 8 servings. C.M. Yockey, Denver, CO. The Household Searchlight - 1941

Triple-Fruit Scones
Recipe By : Cooking Light-4/98

3 cups all-purpose flour
1/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons chilled stick butter or margarine
1/3 cup chopped dried apricots
1/3 cup sweetened dried cranberries
3/4 cup low-fat buttermilk
2 teaspoons grated orange rind
1 large egg
1 large egg white
cooking spray
1 tablespoon sugar

1. Preheat oven to 400 degrees.
2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 1/3 cup sugar, baking powder, baking soda and salt; cut in margarine with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in apricots and cranberries. Combine buttermilk, orange rind, egg and egg white; add to flour mixture, stir just until moistened.
3. Turn dough onto a lightly floured surface; knead lightly 4 times with floured hands. Roll dough into a 12x6" rectangle. Cut dough into 8 (3") squares using a dull knife or a dough scraper. Cut each square into 2 triangles; place on a baking sheet coated with cooking spray. Sprinkle with 1 tbl sugar; bake at 400 degrees for 12 min. or until golden. Serve warm.
170-cal
5.1 g. fat

NOTES : You can mix and match any dried fruit