Quick Breads – Classic Scones

March 1, 2015 at 6:35 AM | Posted in Cooking Light | Leave a comment
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Another good one from Cooking Light! http://www.cookinglight.com/

 

 

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

Cooking Light OCTOBER 2006Cooking Light

Yield: 12 servings (serving size: 1 scone)
Ingredients
2 cups all-purpose flour (about 9 ounces)
3 tablespoons granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
5 tablespoons chilled butter, cut into small pieces
1/2 cup fat-free milk
1/4 teaspoon vanilla extract
1 large egg white
1/3 cup dried currants
2 teaspoons fat-free milk
2 teaspoons turbinado or granulated sugar
Preparation
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.

Nutritional Information
Amount per serving
Calories: 149 Calories from fat: 30% Fat: 5g Saturated fat: 3g Monounsaturated fat: 1.3g Polyunsaturated fat: 0.3g Protein: 3g Carbohydrate: 23.4g Fiber: 0.8g Cholesterol: 13mg Iron: 1.2mg Sodium: 203mg Calcium: 56mg

 
http://www.myrecipes.com/recipe/classic-scones

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