This simple scone is sure to become a regular addition to your brunch menu.
From EatingWell: April 1998
Yield: 16 scones
Active Time: 30 minutes
Total Time: 1 hour
- 4 tablespoons reduced-fat cream cheese, cut into small pieces
- 2 tablespoons butter, cut into small pieces
- 2 cups whole-wheat pastry flour
- 2 tablespoons light brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1/4 cup currants
- 1 teaspoon freshly grated orange zest
- 2/3 cup plus 1 tablespoon buttermilk, divided
- Preheat oven to 400°F. Lightly oil a large baking sheet or coat it with nonstick spray. Place cream cheese and butter in freezer to chill, about 10 minutes.
- Combine flour, brown sugar, baking powder, baking soda and salt in a large mixing bowl. Cut cream cheese and butter into flour mixture using a pastry blender or your fingers until it resembles coarse meal. Add currants and orange zest and toss to incorporate. Make a well in the flour mixture. Add 2/3 cup buttermilk, stirring with a fork until just combined.
- Transfer dough to a well-floured surface and knead gently 7 or 8 times. Divide dough in half. With floured hands, pat each piece into a circle about 1/2 inch thick. With a floured knife, cut each circle into 8 wedges. Transfer to prepared baking sheet. Lightly brush tops with remaining 1 tablespoon buttermilk.
- Bake scones for 12 to 15 minutes, or until golden and firm. Transfer to a wire rack to cool slightly. Serve warm.
- Make Ahead Tip: Store well wrapped in the freezer for up to 1 week. Thaw at room temperature. Warm slightly before serving.
Nutrition Per serving:
87 calories; 2 g fat (1 g sat, 0 g mono); 6 mg cholesterol; 14 g carbohydrates; 2 g protein; 2 g fiber; 261 mg sodium; 28 mg potassium.
1 Carbohydrate Serving
Exchanges: 1 starch, 1/2 fat