Friday, March 11, 2011
Whole Wheat Scones to Settle the Spirit
We're making whole wheat scones for tomorrow's breakfast. This recipe calls for currants and orange zest. I'm substituting raisins and a brown sugar/cinnamon mixture (post script - they're done! See photo, above left. I added a thin confectioners sugar glaze).
I found this recipe on Eating Well's Web site, and thought I'd give it a try. These scones are quite a bit less indulgent than my regular recipe, but with all the work I've been doing to exercise and lose weight, I like the idea of a scone that doesn't require so much work to burn off, as well as one that offers some good nutrition in the way of whole grains, little fat, and barely any sugar.
While there are only three reviews of this recipe on Eating Well's site, they are three enthusiastic reviews, so I'm giving them a shot. My batter is in the fridge chilling (I always chill my scone batter before shaping) and pretty soon they'll be baking in the oven. I'll let you know how they turn out!
From EatingWell: April 1998 "This simple scone is sure to become a regular addition to your brunch menu."
Active Time: 30 minutes
Total Time: 1 hour
•4 tablespoons reduced-fat cream cheese, cut into small pieces
•2 tablespoons butter, cut into small pieces
•2 cups whole-wheat pastry flour
•2 tablespoons light brown sugar
•2 teaspoons baking powder
•1 teaspoon baking soda
•3/4 teaspoon salt
•1/4 cup currants
•1 teaspoon freshly grated orange zest
•2/3 cup plus 1 tablespoon buttermilk, divided
1.Preheat oven to 400°F. Lightly oil a large baking sheet or coat it with nonstick spray. Place cream cheese and butter in freezer to chill, about 10 minutes.
2.Combine flour, brown sugar, baking powder, baking soda and salt in a large mixing bowl. Cut cream cheese and butter into flour mixture using a pastry blender or your fingers until it resembles coarse meal. Add currants and orange zest and toss to incorporate. Make a well in the flour mixture. Add 2/3 cup buttermilk, stirring with a fork until just combined.
3.Transfer dough to a well-floured surface and knead gently 7 or 8 times. Divide dough in half. With floured hands, pat each piece into a circle about 1/2 inch thick. With a floured knife, cut each circle into 8 wedges. Transfer to prepared baking sheet. Lightly brush tops with remaining 1 tablespoon buttermilk.
4.Bake scones for 12 to 15 minutes, or until golden and firm. Transfer to a wire rack to cool slightly. Serve warm.
Per serving : 87 Calories; 2 g Fat; 1 g Sat; 0 g Mono; 6 mg Cholesterol; 14 g Carbohydrates; 2 g Protein; 2 g Fiber; 261 mg Sodium; 28 mg Potassium
1 Carbohydrate Serving
Exchanges: 1 starch, 1/2 fat
Tips & Notes
•Make Ahead Tip: Store well wrapped in the freezer for up to 1 week. Thaw at room temperature. Warm slightly before serving.
Photo: my own