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Ингредиенты
- 3 c. all purpose flour
- 1/4 c. sugar
- 1 Tbsp. baking pwdr
- 1/2 tsp salt
- 3/4 c. butter, cut into pcs and chilled
- 3/4 c. +1 tbsp lowfat milk
- 1/4 c. honey
- 2 tsp vanilla
- 3/4 c. pecans, lightly toasted and minced Cinnamon Cream
- 1/2 c. whipping cream
- 2 Tbsp. lowfat sour cream
- 2 Tbsp. sugar
- 1/2 tsp cinnamon Glaze
- 1 Tbsp. lowfat milk
- 1 Tbsp. maple syrup
- 4 Tbsp. icing sugar Autumn Compote
- 1 x Mutsu (Crispin) or possibly Granny Smith apple, peeled and diced
- 1 x pear, peeled and diced
- 1 x plum, pitted and diced
- 1/4 c. dry cherries
- 1/4 c. raisins juice and zest of one lemon
- 3/4 c. sugar
- 1 x cinnamon stick or possibly 1 tsp grnd cinnamon
- 1/2 tsp nutmeg
- 2 Tbsp. brandy, optional
Инструкции
- Preheat oven to 375 F.Place all dry ingredients in a mixing bowl, or possibly in the bowl of an electric mixer fitted with the paddle attachment. Cut butter into dry ingredients till it resembles coarse meal.
- Stir together 3/4 c. lowfat milk, honey and vanilla and add in to dough. Mix just till dough comes together and add in pecans.
- Turn dough onto a lightly floured surface. Roll dough twice to a 1-inch thickness, each time folding in half (this is the secret to a flaky scone).
- Now roll dough to 3/4 -inch thickness and cut desired shapes. Place on a greased or possibly parchment-lined baking sheet and brush with remaining lowfat milk. Bake for 15 to 18 min, till tops are nicely browned.
- Cinnamon Cream:Whip cream to soft peaks and whisk in lowfat sour cream, sugar and cinnamon.
- Glaze:Whisk ingredients together and brush over scones after they come out of the oven and have cooled for about 5 min.
- Autumn Compote:Place all ingredients in a medium pot, and simmer for 10 to 15 min, till fruits are tender. Fruit can be served hot or possibly at room temperature.
- (Compote will keep in fridge for up to a week. Try on pancakes or possibly waffles at breakfast!)
- To Assemble:Scones can be split and filled with cream and compote, or possibly cream-filled scones can rest on top of compote. If you have a few remaining toasted pecans, sprinkle them on top!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 141g | |
| Recipe makes 12 servings | |
| Calories 396 | |
| Calories from Fat 149 | 38% |
| Total Fat 17.08g | 21% |
| Saturated Fat 9.23g | 37% |
| Trans Fat 0.0g | |
| Cholesterol 39mg | 13% |
| Sodium 506mg | 21% |
| Potassium 139mg | 4% |
| Total Carbs 56.21g | 15% |
| Dietary Fiber 2.1g | 7% |
| Sugars 30.47g | 20% |
| Protein 4.61g | 7% |
