So I really enjoy baking…a lot. I feel good about cakes and cookies but when it comes to muffins and breads, I am still learning. This was my first attempt at scones and it was a huge success. I found a great recipe and will definitely be making them again.
1 egg 1/3 cup egg substitute
1/2 cup low-fat buttermilk
1 2/3 cups all purpose flour whole wheat pastry flour
1 1/3 cups old-fashioned rolled oats
1/3 1/4 cup sugar
1 T baking powder
1/2 tsp baking soda
1/2 tsp salt
Pinch of ground nutmeg
3/4 1 cup fresh strawberries, chopped
1/2 cup plus 2 1 T unsalted butter Smart Balance 50/50 blend, cold, cut into small pieces
Preheat the oven to 400 degrees and line a baking sheet with a Silpat or parchment paper. — I did not use either and they turned out fine.
Whisk together the egg substitute and buttermilk and set aside. Combine the flour, oats, sugar, baking powder, baking soda, salt and nutmeg in a mixing bowl.
Add the cold butter pieces and cut in with a pastry blender or your hands, until the mixture resembles coarse crumbs.
Pour in the buttermilk mixture and stir with a stiff wooden spoon until just incorporated. Gently mix in the chopped strawberries. The mixture will be very sticky.
Turn the dough out onto a lightly flour surface and gently knead 8-10 times and press the dough into a disk about 1 1/2 inches thick.
Portion the dough into about 12 wedges or balls and transfer to the baking sheet. Bake for approximately 20 minutes until golden brown. Transfer to a wire rack to cool about 10 minutes before serving.
Makes 12 scones
Nutrition per serving: 177.5 calories, 7.8g fat, 2.1g saturated fat, 0.5mg cholesterol, 400 mg sodium, 23.7g carbohydrates, 3.3g fiber, 5.4g sugar, 4.8g protein
***The verdict: These are delicious! I increased the fruit by 1/4 cup, but I think it needs more fruit. I would increase the fruit by another 1/2 or full cup. Other than that, perfect recipe!