Ginger scones (low fat)

12 servings

Ingredients

Quantity Ingredient
Non-stick cooking spray
2 cups All-purpose flour
2 tablespoons Brown sugar
3 tablespoons Sugar
2 teaspoons Baking powder
1 teaspoon Ground ginger
½ teaspoon Baking soda
½ teaspoon Salt
½ teaspoon Ground cinnamon
⅛ cup Cold butter
⅛ cup Light margarine; cold
½ cup Applesauce
¼ cup Milk
1 Egg; separated
Sugar; for topping

Directions

This low-fat scone variation uses applesauce instead of cream for sweetness and moisture.

Prep 25 mins; cook 12-15 mins. Preheat oven to 400F and coat a baking sheet with nonstick cooking spray.

1. In a large bowl, combine dry ingredients. Cut in butter and margarine until mixture resembles coarse crumbs.

2. In a small bowl, combine appleslauce, milk and egg yolk until smooth; stir into flour mixture just until moistened.

3. Turn out onto floured surface; knead gently 5 to 6 times. Pat into an 8-inch circle, then cut into 12 wedges. Place wedges 1 inch apart on baking sheet.

4. Beat egg white until frothy; brush overscones. Sprinkle with extra sugar. (See variation.) Bake 12 to 15 minutes or until golden brown.

EACH 129cals, 25% fat (4g total). -Estimated by ShapeCooks.

Variation: Add diced candied ginger or turbinado sugar on top.

FYI - The restaurant is located in Los Angeles. Ford's cuisine combine California farm-fresh produce with hints of Mediterranean. Weekday breakfast and frunch are popular meals for the restaurant. These scones would make a great gift.

~-Recipe featured in "Tasteful Gifts," by J. G. Watson in Shape Cooks (Magazine) Winter 1998. --email from kitpath@earthlink to elf, mc Recipe by: Benjamin Ford, Exec Chef, The Farm of Beverly Hills Posted to EAT-LF Digest by PatHanneman <kitpath@...> on Feb 27, 1999, converted by MM_Buster v2.0l.

Related recipes