Currant Scones

Serving Size : 12
Ingredients

for prepare Currant Scones

:

Amount	Measure	Ingredient - Preparation Method
2 1/2	cups	all-purpose flour
1/3	cup	fruit puree fat replacement
homemade or store bought currant scones
2	tablespoons	canola oil
1/4	cup	granulated sugar - plus 1 tablespoon
2	teaspoons	baking powder
1	teaspoon	baking soda
1	teaspoon	salt
2/3	cup	currants
or chopped dried cranberries currant scones
1	cup	buttermilk - plus 2 tablespoons

1. In a shallow pan, combine 1/2 cup flour, fruit puree and oil; stir until smooth. Spread into an even layer. Cover with plastic wrap and freeze until almost solid, about 45 minutes. 2. Meanwhile, in a mixing bowl, whisk remaining 2 cups flour, 1/4 cup sugar, baking powder, baking soda and salt. Cover and chill in the freezer. 3. Preheat oven to 425°F. Coat a baking sheet with nonstick spray or line it with parchment paper. 4. Using a pastry cutter, 2 forks or your fingers, cut fruit puree mixture into dry ingredients until crumbly. Mix in currants (or cranberries). Using a fork, gradually stir in 1 cup buttermilk just until combined. (Dough will be sticky.) 5. Turn dough out onto a floured surface and knead 2 or 3 times. Do not overwork dough. 6. Divide dough in half and pat each piece into a 7-inch circle. Cut each circle into 6 wedges. Transfer wedges to prepared baking sheet. Brush tops with remaining 2 tablespoons buttermilk and sprinkle with remaining 1 tablespoon sugar. 7. Bake scenes for 12 to 15 minutes, or until golden and firm. Transfer to a wire rack to cool slightly. Serve warm. MAKES 1 DOZEN SCONES. 170 calories per scone; 4 grams protein; 3 grams fat (0.3 gram saturated fat); 33 grams carbohydrate; 325 mg sodium; 1 mg cholesterol; 1 gram fiber. Busted by Gail Shermeyer

Only Registred Users Can See Download Links & Other Hidden Text, So We recomend You To Register .