LOW FAT SCONE RECIPE RECIPES

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.

Steps:

• Preheat the oven to 400F°.
• In a large bowl, mix all the dry ingredients.
• Using the large holes of a cheese grater, grate the frozen butter into the flour. Mix well with flour.
• In a medium bowl, mix the buttermilk, egg and vanilla.
• Using a fork, slowly stir in the wet ingredients to the dry ingredients, until all the mixture is moistened.
• Do not over work the dough. Fold in the blueberries.
• Line a baking sheet with a silpat or parchment paper. Drop large spoonfuls onto the cookie sheet (to avoid tough scones, do not press or compact).
• Bake in the center rack 18 minutes. Remove and let them cool about 5 minutes before eating.