Thursday, February 12, 2009
It's been a while since I posted. Just got back from a wonderful week on the Gulf Coast. It was 78 degrees on Tuesday. Thank heavens it's warmed up a bit here. It's hovering in the 40's, though the forecast is for a windy day and a cold front moving in.
Focusing on healthy eating doesn't have to mean doing without your favorites. It just means you may have to find a way to rework those favorites. While I won't try to say that these scones are as flaky and flavorful as the "real deal," they are quite good toasted and spread with a bit of jam. I like them for a snack with a cup of tea. Each one is just under 100 calories, so if you're in the mood for a small extravagance, give them a try.
Classic Scones - 8 servings
1 cup plus 2 tbs all purpose flour
1 tbs sugar
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup plain lowfat yogurt (I like Greek)
1 large egg
1 tbs butter, melted and cooled
fat free half and half and sugar for sprinkling
Preheat the oven to 425 degrees. Spray a baking sheet with nonstick spray.
In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt. In a snall bowl, combine the yogurt, egg, and butter. Add the yogurt mixture to the flour mixture and stir until just blended.
On a lightly floured surface, roll out the dough into a 1/4 inch thick round. With a sharp knife, cut the dough into 8 wedges. Arrange the wedges on the baking sheet.
Reduce the oven temperature to 400 degrees and bake the scones until golden brown, about 12-15 minutes. Brush with fat free half and half and sprinkle with sugar. Cool on a wire rack for 10 minutes.
These can be split and toasted.