Side Pannel
Current Scones <r T>
Current Scones <r T>
- Recipe Submitted by ADMIN on 09/26/2007
Category: Breads, Low Fat, Desserts
Ingredients List
- 2 c All-Purpose Flour
- 1/4 c Light Brown Sugar
- 1 ts Baking Powder
- 1 ts Cream Of Tartar
- 1/2 ts Salt
- 3/4 c Lowfat Buttermilk
- 2/3 c Currants
- 1 1/2 ts Canola Oil, *Note
- 1 tb Nonfat Milk, For Brushing
- -Tops
Directions
*NOTE: Original recipe used 1 T canola oil.
Preheat oven to 350 deg F. Lightly oil a baking sheet or coat it with
nonstick cooking spray. (I used a nonstick baking sheet liner.)
In a large bowl, whisk flour, brown sugar, baking powder, cream of tartar
and salt. In another bowl, stir together buttermilk, currants and oil. Make
a well in the center of the dry ingredients and gradually stir in the
buttermilk mixture.
On a lightly floured surface, pat or roll the dough into a round about 1/2"
thick. With a long knife, cut the round into 12 wedges and transfer to the
prepared baking sheet. Brush the tops with milk. Bake for 15 - 20 min, or
until golden brown. Serve warm.
Makes 1 dozen scones.
These were extremely easy to make and tasted wonderful.
Preheat oven to 350 deg F. Lightly oil a baking sheet or coat it with
nonstick cooking spray. (I used a nonstick baking sheet liner.)
In a large bowl, whisk flour, brown sugar, baking powder, cream of tartar
and salt. In another bowl, stir together buttermilk, currants and oil. Make
a well in the center of the dry ingredients and gradually stir in the
buttermilk mixture.
On a lightly floured surface, pat or roll the dough into a round about 1/2"
thick. With a long knife, cut the round into 12 wedges and transfer to the
prepared baking sheet. Brush the tops with milk. Bake for 15 - 20 min, or
until golden brown. Serve warm.
Makes 1 dozen scones.
These were extremely easy to make and tasted wonderful.
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