Low Calorie Scones Food

RECIPES

Steps:

• Step 1:Preheat oven to 220°C (200°C fan, 400°F, gas mark 6).Step 2:Sieve the flour and baking powder into a mixing bowl, add low fat spread, and rub in to make breadcrumb texture. Stir in sugar and salt.Step 3:Beat the egg in a measuring jug, and add just enough milk to make up 150ml liquid.Step 4:Add the egg mix to the dry ingredients a little at a time and mix with a knife. You may not need all the egg mix, but keep to use as a glaze. It is at this point that you will need to add the sultanas. When the mixture begins to come together, use your hands to collect the dough together - it should be soft but not sticky.Step 5:Turn the dough out onto a well floured board, and pat out to depth of about 2cm. Cut out rounds and put on baking tray, glaze with remaining egg mix and put into top of oven for between 12-15 minutes until risen and golden.Step 6:For the crushed strawberries: Place the strawberries into a large bowl and add the sugar. Lightly mash, using the back of a fork or a potato masher. Do not over mash.Step 7:Split the scone, and spoon the crushed strawberries over one half and add a small dollop of the low fat cream. Replace the top and enjoy.Step 8:Tip: Replace the sultanas with dried cranberries or cherries or leave the fruits out completely if preferred.

THE BEST SCONES

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.

(RELATIVELY) HEALTHY OATMEAL SCONES

Steps:

• Preheat your oven to 450 degrees Fahrenheit.
• Mix together dry ingredients (flour, oats, sugar, baking powder, baking soda, salt).
• Cut in butter (I like to dice the butter and add it in, separating the cubes) and combine using a fork until the mixture resembles bread crumbs.
• Add dried fruit to dry mixture if desired.
• In a separate bowl, mix together the wet ingredients (buttermilk, half-and-half, vanilla).
• Gradually add wet mixture to the flour mixture and combine until a soft and sticky dough is formed.
• Move dough to a lightly floured surface and knead 2-3 times. Do not overwork the dough. Roll the dough into a 6-8-inch circle (depending on how thick you like your scones) and cut into 8 pie-shaped slices. You can experiment with other dough shapes (such as circles) to maximize servings.
• Bake in preheated oven for 15-18 minutes, or until scones are golden-brown and a toothpick inserted in the middle comes out clean.
• For extra crunch and golden color, brush the tops of the scones with buttermilk. Liberally sprinkle sugar on top and broil carefully for a few minutes, turning and adjusting as necessary. Be sure to watch as sugar browns quickly.
• Enjoy.

LOW CALORIE LEMON BERRY SCONE

Steps:

• Heat oven to 375°F.
• Mix the 2 cups flour, 4 teaspoons baking powder, 1 teaspoon salt and, 1/4 cup Splenda in a mixing bowl.
• Add lemon substitute.
• Add egg and milk and work it into the other ingredients gently yet at a speedy pace with hands.
• Add berries and gently fold.
• Pat or roll dough to desired shape (7-10 pieces).
• Brush with milk and sprinkle with Splenda if desired.
• Bake 10-18 minutes or until lightly brown.
• DO NOT OVER BAKE!