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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 12 |
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Directions: 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.
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