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