| 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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