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.
Tweet

Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
