Low Cal Brown Scones Food

LOW-CAL BROWN SCONES

Low-Cal Brown Scones image

Make and share this Low-Cal Brown Scones recipe from Food.com.

Provided by dolphyn722

Categories Scones

Time 38m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

1 cup flour
1 cup whole wheat flour
2 tablespoons sugar
1 tablespoon rolled oats
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1 cup nonfat plain yogurt
2 tablespoons nonfat plain yogurt

Steps:

Preheat oven to 400°F Grease cookie sheet with nonstick spray.
Lightly spoon flour into measuring cup; level off. In a large bowl, combine all ingredients except yogurt; mix well. Make a well in the center of the flours; add 1 cup yogurt. Stir just until moistened.
On a lightly floured surface, gently knead until dough holds its shape. Place on greased cookie sheet; pat out into 7 inch circle. Brush with 2 Tablespoons yogurt.
Bake at 400F for 12-14 minutes or until golden brown. Serve warm.

Nutrition Facts : Calories 141.7, Fat 0.5, SaturatedFat 0.1, Cholesterol 0.7, Sodium 336.3, Carbohydrate 29, Fiber 2.3, Sugar 5.9, Protein 5.8

THE BEST SCONES

The Best Scones image

The extra-rich taste of our cream scones comes from using milk powder in addition to the standard ingredients butter and cream. A light touch when combining the dough ensures a tender crumb.

Provided by Food Network Kitchen

Categories dessert

Time 1h

Yield 8 scones

Number Of Ingredients 10

Ingredients

1 1/4 cup heavy cream, plus more for brushing
1 large egg, beaten
2 tablespoons dry low-fat milk powder
3 cups all-purpose flour, plus more for dusting (see Cook's Note)
1/4 cup granulated sugar
1 tablespoon baking powder
2 teaspoons kosher salt
1 stick (8 tablespoons) cold unsalted butter, cut into pieces
Demerara or raw sugar, for sprinkling
Softened butter and jam, for serving

Steps:

Position a rack in the center of the oven and preheat to 400 degrees F. Line a baking sheet with parchment paper.
Whisk the cream, egg and milk powder in a liquid measuring cup. Pulse the flour, granulated sugar, baking powder and salt in a food processor until combined. Add the butter and pulse only until pea-size pieces remain. Transfer to a large bowl and make a well in the center. Pour the wet ingredients into the well and mix with a fork, incorporating the dry ingredients a little at a time until a shaggy dough forms (it's okay if the dough looks a little dry, just don't overwork it). Lightly knead the dough in the bowl until it just comes together.
Turn the dough out onto a lightly floured surface and pat into a 1-inch-thick rectangle (about 9 by 7 inches). Cut in half lengthwise, then cut in half again crosswise; you should have 4 equal rectangles. Cut each piece in half from corner to corner making 8 triangular wedges. Transfer to the prepared baking sheet and freeze for 10 minutes.
Brush the tops with cream and sprinkle with demerara sugar. Bake the scones until golden brown, 20 to 25 minutes. Let them cool on the baking sheet for 10 minutes, and then transfer to a wire rack to cool for 15 more minutes. Serve warm with softened butter and jam.

LOW FAT DRIED FRUIT SCONES

Low Fat Dried Fruit Scones image

This is a low fat version of scones that is very tasty. If you can't find the dried plum puree at your store, combine 8 oz pitted dried plums with 6 Tbsp water in blender, processing until smooth. Store leftovers in the refrigerator for up to 2 months. 1 serving = 2 Starch, 1 Fruit

Provided by Mysterygirl

Categories Scones

Time 25m

Yield 12 scones

Number Of Ingredients 11

Ingredients

2 1/2 cups flour
1/2 cup packed brown sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 cup dried plum puree
2 tablespoons margarine, cold
8 ounces nonfat plain yogurt
1/2 cup craisins or 1/2 cup other dried fruit, finely chopped
1 egg white, lightly beaten
1 tablespoon sugar

Steps:

Preheat oven to 400°.
Coat cookie sheet with non-stick spray.
In a large bowl, combine first 6 ingredients.
Cut into dry ingredients the plum puree and cold margarine with pastry blender until mixture resembles coarse crumbs.
Add yogurt and mix until just blended.
Stir in dried fruit.
On a floured surface, roll or pat dough to 3/4 inch thickness.
Cut out with a 2 1/2 to 3 inch biscuit cutter, rerolling scraps as needed.
NOTE: The less you handle the dough the better so be sure to get as many as possible the first time.
Arrange on cookie sheet, spacing 2 inches apart.
Brush with beaten egg white and sprinkle with sugar.
Bake in the center of the oven for about 15 minutes or until golden brown and springy to the touch.

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