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Recipe Category: Low-Fat
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Ingredients
2 1/2 cups all-purpose flour
1/3 cup fruit puree fat replacement, homemade or store bought
2 tablespoons canola oil
1/4 cup granulated sugar, plus 1 tablespoon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2/3 cup currants, or chopped dried cranberries
1 cup buttermilk, plus 2 tablespoons
Method
In a shallow pan, combine 1/2 cup flour, fruit puree and oil; stir until smooth.
Spread into an even layer.
Cover with plastic wrap and freeze until almost solid, about 45 minutes.
Meanwhile, in a mixing bowl, whisk remaining 2 cups flour, 1/4 cup sugar, baking powder, baking soda and salt.
Cover and chill in the freezer.
Preheat oven to 425°F.
Coat a baking sheet with nonstick spray or line it with parchment paper.
Using a pastry cutter, 2 forks or your fingers, cut fruit puree mixture into dry ingredients until crumbly.
Mix in currants (or cranberries).
Using a fork, gradually stir in 1 cup buttermilk just until combined.
Dough will be sticky.
Turn dough out onto a floured surface and knead 2 or 3 times.
Do not overwork dough.
Divide dough in half and pat each piece into a 7-inch circle.
Cut each circle into 6 wedges.
Transfer wedges to prepared baking sheet.
Brush tops with remaining 2 tablespoons buttermilk and sprinkle with remaining 1 tablespoon sugar.
Bake scenes for 12 to 15 minutes, or until golden and firm.
Transfer to a wire rack to cool slightly.
Serve warm.
:MAKES 1 DOZEN SCONES.
Calories per scone; 4 grams protein; 3 grams fat 0 gram saturated fat; 33 grams carbohydrate; 325 mg sodium; 1 mg cholesterol; 1 gram fiber
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