| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Vegetarian |
Vegtime4 |
12 |
servings |
INGREDIENTS
|
|
Vegetable oil cooking spray |
| 1 1/2 |
c |
Unbleached flour |
| 1/2 |
c |
Whole wheat flour |
| 2 |
tb |
Brown sugar |
| 1/2 |
ts |
Baking soda |
| 2 |
ts |
Baking powder |
| 4 |
tb |
Reduced-fat margarine or butter |
|
|
Cut into small pieces |
| 2/3 |
c |
Unsweetened applesauce |
| 2 |
tb |
Finely chopped orange zest |
| 1/3 |
c |
Raisins |
| 1/3 |
c |
Buttermilk |
|
|
Granulated sugar for sprinkling |
INSTRUCTIONS
MAKES 12 SCONES LACTO
The texture of these low-fat scones is lighter and fluffier than their
traditional counterparts. This recipe can be a springboard for creativity,
providing a basic dough to which you can add lemon, blueberries or dried
cranberries.
Preheat oven to 400 degrees. Lightly coat a baking sheet with cooking
spray.
In medium bowl, mix both flours, brown sugar, baking soda and baking
powder. Using a pastry blender or two knives, cut in margarine or butter
until mixture resembles coarse meal. Stir in applesauce, orange zest,
raisins and just enough buttermilk to form a stiff dough.
Turn dough out onto a lightly floured surface. With floured hands, pat
dough to 3/4-inch thickness. Using a 2-inch round cookie cutter, cut out
circles of dough. Put scones on prepared baking sheet, brush tops with
buttermilk and sprinkle with granulated sugar. Bake until golden, about 15
minutes. Serve warm or at room temperature.
PER SCONE: 123 CAL.; 3G PROT.; 2G TOTAL FAT (0 SAT. FAT); 23G CARB.; 1MG
CHOL.; 171MG SOD.; 1G FIBER.
Converted by MC_Buster.
By Kathleen <schuller@ix.netcom.com> on Feb 17, 1999.
Recipe by: Vegetarian Times Magazine, May 1998, page 32
Converted by MM_Buster v2.0l.
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