LOW FAT DRIED FRUIT SCONES
This is a low fat version of scones that is very tasty. If you can't find the dried plum puree at your store, combine 8 oz pitted dried plums with 6 Tbsp water in blender, processing until smooth. Store leftovers in the refrigerator for up to 2 months. 1 serving = 2 Starch, 1 Fruit
Provided by Mysterygirl
Categories Scones
Time 25m
Yield 12 scones
Number Of Ingredients 11
Steps:
- Preheat oven to 400°.
- Coat cookie sheet with non-stick spray.
- In a large bowl, combine first 6 ingredients.
- Cut into dry ingredients the plum puree and cold margarine with pastry blender until mixture resembles coarse crumbs.
- Add yogurt and mix until just blended.
- Stir in dried fruit.
- On a floured surface, roll or pat dough to 3/4 inch thickness.
- Cut out with a 2 1/2 to 3 inch biscuit cutter, rerolling scraps as needed.
- NOTE: The less you handle the dough the better so be sure to get as many as possible the first time.
- Arrange on cookie sheet, spacing 2 inches apart.
- Brush with beaten egg white and sprinkle with sugar.
- Bake in the center of the oven for about 15 minutes or until golden brown and springy to the touch.
BRANDIED FRUIT SCONES
A great batch of scones requires only a few ingredients, but fast hands are essential for working the flour, cold butter and cream into a firm, substantial dough. Brandied dried fruit is added to this traditional dough, and the result is a holiday treat that carries notes of warming spices and citrus. The dough can be cut and baked immediately, or stored in the freezer and baked to order. Brush with heavy cream and sprinkle with sugar before they go into the oven, and you'll have a batch of scones with perfect crackly tops. These are best served warm with a generous slather of salted butter and a dot of piquant marmalade, but they'll keep for a day or two if stored in an airtight container at room temperature.
Provided by Yewande Komolafe
Categories pastries, quick breads
Time 30m
Yield 16 scones
Number Of Ingredients 8
Steps:
- Heat oven to 400 degrees. Line a sheet pan with parchment paper.
- In a medium mixing bowl, combine 3 cups flour, 1/4 cup sugar, the salt, baking powder and baking soda, and whisk to incorporate. Working quickly, rub the cold butter into the dry mixture using your fingers or a pastry cutter. Cut the butter into the flour until the pieces are the size of small pebbles. (Alternatively, use a food processor to pulse the dry ingredients with the butter, to cut the butter.)
- Add the drained brandied fruit and toss to combine. Make a well in the center and pour in the heavy cream. Use a wooden spoon to combine until a shaggy dough forms. Transfer the dough to a work surface and press the clumps together enough to form a slightly uniform piece.
- Lift the dough and flour your work surface. Pat or roll the dough out into an 8-inch square. Use a sharp knife or a bench scraper to divide the dough into 16 square pieces. Transfer the scones to the prepared baking sheet. Brush the tops with heavy cream, and sprinkle with sugar if you like.
- Bake until cooked through and the tops are golden brown, 20 to 22 minutes. Serve warm or at room temperature.
FRUIT SCONES
Make these easy fruit scones in just 15 minutes. They're perfect for an elegant afternoon tea or a sweet weekend treat. Serve with jam and clotted cream
Provided by Cassie Best
Categories Afternoon tea, Dessert, Treat
Time 15m
Number Of Ingredients 11
Steps:
- Heat oven to 220C/200C fan/gas 7. Tip the flour into a large bowl with the salt and baking powder, then mix. Add the butter, then rub in with your fingers until the mix looks like fine crumbs. Stir in the sugar.
- Put the milk into a jug and heat in the microwave for about 30 secs until warm, but not hot. Add the vanilla and lemon juice, then set aside for a moment. Put a baking sheet in the oven.
- Make a well in the dry mix, then add the liquid and sultanas and combine it quickly with a cutlery knife - it will seem pretty wet at first. Scatter some flour onto the work surface and tip the dough out. Dredge the dough and your hands with a little more flour, then fold the dough over 2-3 times until it's a little smoother. Pat into a round about 4cm deep.
- Take a 5cm cutter (smooth-edged cutters tend to cut more cleanly, giving a better rise) and dip it into some flour. Plunge into the dough, then repeat until you have four scones. You may need to press what's left of the dough back into a round to cut out another four.
- Brush the tops with beaten egg, then carefully place onto the hot baking tray.
- Bake for 10 mins until risen and golden on the top. Eat just warm or cold on the day of baking, generously topped with jam and clotted cream. If freezing, freeze once cool. Defrost, then put in a low oven (about 160C/140C fan/gas 3) for a few mins to refresh.
Nutrition Facts : Calories 327 calories, Fat 11 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 17 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.92 milligram of sodium
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- In a large mixing bowl, whisk together the flour, sugar, salt, and baking powder., Work in the butter just until the mixture is unevenly crumbly; it's OK for some larger chunks of butter to remain unincorporated.
- Stir in the fruit, chips, and/or nuts, if you're using them., In a separate mixing bowl, whisk together the eggs, vanilla or other flavor, and half-and-half or milk. Add the liquid ingredients to the dry ingredients.
- Using a bowl scraper or a large spoon, stir the dough ingredients until all is moistened and holds together.
- Line a baking sheet with parchment; if you don't have parchment, just use it without greasing it. Sprinkle a bit of flour atop the parchment or pan., Scrape the dough onto the floured parchment or pan, and divide it in half. Round each half into a 5" circle (if you haven't incorporated any add-ins); or a 6" circle (if you've added fruit, nuts, etc.). The circles should be about 3/4" thick., Using a knife or bench knife that you've run under cold water, slice each circle into 6 wedges.
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- Preheat oven to 220C/425F/Gas 7. Grease a baking tray or line with baking paper. Sift the flour and baking powder into a bowl. Using your fingertips, rub in the butter until it resembles fine breadcrumbs. Stir in the sultanas and make a well in the centre.
- Add the milk and mix using a cutting action until the dough comes together in clumps. With floured hands, gather the dough together, lift onto a lightly floured surface and pat into a smooth ball. Do not knead or the scones will become tough.
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