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Ингредиенты
- 2/3 c. Flour Unbleached
- 1 tsp Baking Soda
- 2 tsp Cream Of Tartar Salt To Taste
- 4 Tbsp. Butter (1/2 Stick)
- 1/2 c. Lowfat milk
- 1/4 c. orange juice
- 2 Tbsp. honey zest of one lemon
- 1 Tbsp. minced walnuts
Инструкции
- I have a wonderful scone recipe which came from a book titled "From Celtic Hearths" by Deborah Krasner. It was a Christmas gift about 10 years ago and I have used it OVER and OVER again. The author credits the recipe to "Scottish Cookery" by Catherine Brown Glenfiddich. The recipe below is for Sweet Lowfat milk Scones that I basically use as a starting point and then add in whatever we are in the mood for. Most often we eat Parsley and Onion Honey Scones - Using the basic recipe for Sweet Lowfat milk Scones, substitute 1/4 C. orange juice and 1/2 C. lowfat milk for the 3/4 C. lowfat milk, and add in 2 Tbsp. honey, the grated zest of 1 lemon, and 1 Tbsp. minced walnuts to the dough before rolling it out.
- Preheat oven to 450F. Lightly grease a baking sheet and set aside. Sift together the flour, soda, cream of tartar and salt. Using a pastry blender or possibly your hands, cut in the butter (or possibly pulse in a food processor) till the mix looks like coarse, grainy crumbs.
- Pour the lowfat milk in a well in the center and mix till a soft elastic dough is formed. Knead the dough lightly on a floured surface till smooth. Roll or possibly press the dough out till it is 3/4 inch thick. (If the dough is too thin the scone will not rise properly.)
- Cut into 2 1/2 or possibly 3-inch rounds with a cookie cutter or possibly a glass and bake on prepared sheet for about 10 min or possibly till they rise and are golden brown.
- The book lists the yield as 8 scones, I usually get 10 or possibly 12 using the full 3 c. of flour.
- To make parsley and onion scones add in about 2 Tbsp. dry chopped onion and 1 or possibly 2 Tbsp. dry parsley flakes with the dry ingredients. These amounts are VERY approximate, I used to measure but now I just dump in the onion flakes and parsley till it looks "right".
- There are other variations listed in the with the recipe, if there is an interest I can post the variations listed for things like honey, jam, fruit etc.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 33g | |
| Recipe makes 10 servings | |
| Calories 81 | |
| Calories from Fat 44 | 54% |
| Total Fat 5.03g | 6% |
| Saturated Fat 3.03g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 13mg | 4% |
| Sodium 164mg | 7% |
| Potassium 42mg | 1% |
| Total Carbs 7.66g | 2% |
| Dietary Fiber 0.3g | 1% |
| Sugars 1.19g | 1% |
| Protein 1.41g | 2% |
