| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | California | *web/email, Bakery, Biscuits/sc, Lowfat | 12 | Servings |
INGREDIENTS
| Non-stick cooking spray | ||
| 2 | c | All-purpose flour |
| 2 | T | Brown sugar |
| 3 | T | Sugar |
| 2 | t | Baking powder |
| 1 | t | Ground ginger |
| 1/2 | t | Baking soda |
| 1/2 | t | Salt |
| 1/2 | t | Ground cinnamon |
| 1/8 | c | Cold butter |
| 1/8 | c | Light margarine, cold |
| 1/2 | c | Applesauce |
| 1/4 | c | Milk |
| 1 | Egg, separated | |
| Sugar, for topping |
INSTRUCTIONS
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. In a large bowl, combine dry ingredients. Cut in butter and margarine until mixture resembles coarse crumbs. In a small bowl, combine appleslauce, milk and egg yolk until smooth; stir into flour mixture just until moistened. 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. 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@earthlink.net> on Feb 27, 1999, converted by MM_Buster v2.0l.
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