| 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 |
tb |
Brown sugar |
| 3 |
tb |
Sugar |
| 2 |
ts |
Baking powder |
| 1 |
ts |
Ground ginger |
| 1/2 |
ts |
Baking soda |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
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.
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@earthlink.net> on Feb 27,
1999, converted by MM_Buster v2.0l.
A Message from our Provider:
“Nothing ruins the truth like stretching it.”