Scone recipes tend to be on the heavier side and can be an indulgent treat if you don't mind the extra calories. The clotted cream and jam added on top also enriches the flavor of the scone. But, if you're a scone lover who is watching her weight, here is a low-fat scone recipe that is sure to please your palette.
The key to make this treat low fat is to substitute Benecol butter and skim milk for butter and heavy cream. You can even use Splenda instead of sugar. These little switches will definitely cut out the calories that weigh down normal scones.
Ingredients You Will Need:
2 cups of flour
1 tablespoon baking powder
1 ½ tablespoons of Splenda
¼ cup light margarine or buttery substitute like Benecol
¼ cup skim or fat-free milk
2 eggs or Egg Beaters
1 tablespoon lemon peel
½ cup raisins
Combine the dry ingredients together first: the flour, baking powder and Splenda. In another bowl combine the butter, milk and eggs. Whisk them together, and then fold into the dry mixture. Take a large spoon to combine the ingredients thoroughly. Drop in the lemon peel and raisins, and mix together at the end. Place the scone mixture in a greased cake pan. Cut several incisions in the mixture so that it'll be easy to break apart the scones when they come out of the oven. Bake for about 25 minutes at 400 degrees Fahrenheit. Let the scones cool before breaking them apart.
For an optional glaze, you can use ?" cup powdered sugar and 1 teaspoon evaporated skim milk with a splash of vanilla extract. Combine the powdered sugar, the evaporated skim milk and the splash of the vanilla extract. Just whisk together, and pour over the scones before serving. You can also serve the scones with a side of fresh raspberry or strawberry jam and a cup of English breakfast tea.
Want the best banana nut bread recipe for a bread machine? Let your bread machine do most of the work, and fill your home with the comforting smells of banana nut bread.