COOKING LIGHT SCONES RECIPES

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SIMPLE SCONES RECIPE | ALLRECIPES



Simple Scones Recipe | Allrecipes image

Make a holiday breakfast -- or afternoon tea -- really special with these sweet bakery treats.

Provided by Ben S.

Categories     Bread    Quick Bread Recipes    Scone Recipes

Yield 8 scones

Number Of Ingredients 9

2 cups all-purpose flour
? cup sugar
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
8 tablespoons unsalted butter, frozen
½ cup raisins (or dried currants)
½ cup sour cream
1 large egg

Steps:

  • Adjust oven rack to lower-middle position and preheat oven to 400 degrees.
  • In a medium bowl, mix flour, 1/3 cup sugar, baking powder, baking soda and salt. Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in butter (mixture should resemble coarse meal), then stir in raisins.
  • In a small bowl, whisk sour cream and egg until smooth.
  • Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.)
  • Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick. Sprinkle with remaining 1 tsp. of sugar. Use a sharp knife to cut into 8 triangles; place on a cookie sheet (preferably lined with parchment paper), about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature.

Nutrition Facts : Calories 318.6 calories, CarbohydrateContent 41.1 g, CholesterolContent 60.1 mg, FatContent 15.5 g, FiberContent 1.2 g, ProteinContent 4.9 g, SaturatedFatContent 9.4 g, SodiumContent 249.3 mg, SugarContent 14.6 g

CLASSIC SCONES RECIPE | MYRECIPES



Classic Scones Recipe | MyRecipes image

These barely sweet scones are delicious with strawberry jam. Try substituting other dried fruits, such as cranberries or blueberries, for the currants.

Provided by Kathy Kitchens

Yield 12 servings (serving size: 1 scone)

Number Of Ingredients 11

2 cups all-purpose flour (about 9 ounces)
3 tablespoons granulated sugar
1?½ teaspoons baking powder
½ teaspoon salt
5 tablespoons chilled butter, cut into small pieces
½ cup fat-free milk
¼ teaspoon vanilla extract
1 large egg white
? cup dried currants
2 teaspoons fat-free milk
2 teaspoons turbinado or granulated sugar

Steps:

  • Preheat oven to 425°.
  • Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 3 tablespoons granulated sugar, baking powder, and salt in a bowl; stir with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.
  • Combine 1/2 cup milk, vanilla, and egg white in a bowl. Add milk mixture to flour mixture, stirring just until moist (dough will be soft). Turn dough out onto a lightly floured surface. Sprinkle surface of dough with dried currants. With floured hands, knead 4 times or just until the currants are incorporated.
  • Pat dough into an 8-inch circle on a baking sheet lined with parchment paper. Cut dough into 12 wedges, cutting into, but not through, dough. Brush 2 teaspoons milk over surface of dough; sprinkle with 2 teaspoons turbinado sugar. Bake at 425° for 17 minutes or until golden. Serve warm, or cool on a wire rack.

Nutrition Facts : Calories 149 calories, CarbohydrateContent 23.4 g, CholesterolContent 13 mg, FatContent 5 g, FiberContent 0.8 g, ProteinContent 3 g, SaturatedFatContent 3 g, SodiumContent 203 mg

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