My favorite scone that's lower fat and lower sugar is adapted from The Tightwad Gazette by Amy Dacyczyn:
1/3 cup sugar
1 1/2 cup flour
1 cup oatmeal
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup softened butter
1/2 cup raisins
3/4 cup sour milk (milk with 2 teaspoons vinegar added)
1 teaspoon cinnamon
1. Mix dry ingredients.
2. Cut in butter and raisins.
3. Stir in enough sour milk to moisten.
4. Divide the dough into three pieces. Flour hands and pat each piece into 1/2 inch thick circles. Cut these into quarters.
5. Bake at 400 degrees for 10 minutes.
I am not sure if this is what you call a scone. I make cheese scones for dh which only use 2 oz butter. You could most likely take the cheese out for a plain scone or maybe sub with grated vegies of some kind, or some fruit. Actually I think the original recipe was cheese & herb even.
The recipe is :
Melt 2oz butter & remove from heat. Stir in a good pinch of sea salt, 1 cup of milk & 1 beaten egg. I then throw in some grated cheese, about 1 tsp baking powder & approx 3 cups of ww spelt flour. Basically enuf to make a dough that sticks together without being too tacky or too dry which is the key to a good scone. Get it into one lump & turn onto a greased baking sheet. If you've got the consistency right, you should be able to cut it into scone sized squares & separate them out. My oven is only in centigrade. I bake them at somewhere between 150 & 180 deg C for about 15 mins. Or until done. I am always chasing toddlers & babies around so I am not good at clock watching.
I have made these with water instead of milk one sunday when we had no milk left & no one noticed the diff.
re: low fat. Read the cook book nourishing traditions. Pass me the clotted cream
1 1/4 cup flour (I use home ground whole wheat)
1 Tbls baking powder
4 Tbls cold butter, cut up
2/3 cup milk
1 cup cornmeal
1/2 tsp salt
1/2 cup shredded sharp cheddar cheese
(optional 2 Tbls Sesame seeds)
Preheat oven to 450F. In large bowl stir flour, cornmeal, baking powder, and salt. Add butter and blend with fingers until resembles coarse meal; mix in cheese.
In medium bowl blend 1/2 cup milk, and egg; add to flour mixture to form ball, adding more milk as needed.
Lightly knead on floured surface. Pat or roll into a 9" round, 1/2" thick circle.
Place on a baking stone, or a greased baking sheet. Brush with water, and sprinkle with sesame seeds (optional). Lightly press seeds into scones. Use a pizza cutter to cut into 8 wedges; and bake 15-18 min until golden.
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