Low Fat Dried Fruit Scones Recipes

Steps:

• Preheat oven to 400°.
• Coat cookie sheet with non-stick spray.
• In a large bowl, combine first 6 ingredients.
• Cut into dry ingredients the plum puree and cold margarine with pastry blender until mixture resembles coarse crumbs.
• Add yogurt and mix until just blended.
• Stir in dried fruit.
• On a floured surface, roll or pat dough to 3/4 inch thickness.
• Cut out with a 2 1/2 to 3 inch biscuit cutter, rerolling scraps as needed.
• NOTE: The less you handle the dough the better so be sure to get as many as possible the first time.
• Arrange on cookie sheet, spacing 2 inches apart.
• Brush with beaten egg white and sprinkle with sugar.
• Bake in the center of the oven for about 15 minutes or until golden brown and springy to the touch.

Steps:

• Preheat oven to 400 degrees Fahrenheit.
• Combine flour, sugar, baking powder, baking soda and salt in a bowl.
• Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.
• Add yogurt and dried peaches to flour mixture, stirring just until moist.
• Turn dough out onto a lightly floured surface, and knead lightly 4 or 5 times; dough may be slightly sticky.
• Pat dough into a 5-inch circle on a baking sheet coated with cooking spray.
• Cut circle into 4 wedges; separate wedges slightly.
• Brush milk over dough and sprinkle with 1 teaspoon sugar.
• Bake for 14 minutes or until golden.

Steps:

• Lightly grease cookie sheets and preheat oven to 400°F.
• Cut butter into dry mixture of flour, sugar, baking powder and salt with pastry cutter.
• Add buttermilk, cranberries and chips. Mix thoroughly.
• Drop by rounded spoonfuls onto cookie sheets as you would cookies, about 12 at a time. (Or, can make a round scone loaf, score and bake.).
• Sprinkle with granulated sugar before baking. Bake for 10-12 minutes,.
• or till lightly browned. Remove from baking sheet and cool.

Steps:

• Preheat your oven to 450 degrees Fahrenheit.
• Mix together dry ingredients (flour, oats, sugar, baking powder, baking soda, salt).
• Cut in butter (I like to dice the butter and add it in, separating the cubes) and combine using a fork until the mixture resembles bread crumbs.
• Add dried fruit to dry mixture if desired.
• In a separate bowl, mix together the wet ingredients (buttermilk, half-and-half, vanilla).
• Gradually add wet mixture to the flour mixture and combine until a soft and sticky dough is formed.
• Move dough to a lightly floured surface and knead 2-3 times. Do not overwork the dough. Roll the dough into a 6-8-inch circle (depending on how thick you like your scones) and cut into 8 pie-shaped slices. You can experiment with other dough shapes (such as circles) to maximize servings.
• Bake in preheated oven for 15-18 minutes, or until scones are golden-brown and a toothpick inserted in the middle comes out clean.
• For extra crunch and golden color, brush the tops of the scones with buttermilk. Liberally sprinkle sugar on top and broil carefully for a few minutes, turning and adjusting as necessary. Be sure to watch as sugar browns quickly.
• Enjoy.

Steps:

• Heat oven to 220C/200C fan/gas 7. Tip the flour into a large bowl with the salt and baking powder, then mix. Add the butter, then rub in with your fingers until the mix looks like fine crumbs. Stir in the sugar.
• Put the milk into a jug and heat in the microwave for about 30 secs until warm, but not hot. Add the vanilla and lemon juice, then set aside for a moment. Put a baking sheet in the oven.
• Make a well in the dry mix, then add the liquid and sultanas and combine it quickly with a cutlery knife - it will seem pretty wet at first. Scatter some flour onto the work surface and tip the dough out. Dredge the dough and your hands with a little more flour, then fold the dough over 2-3 times until it's a little smoother. Pat into a round about 4cm deep.
• Take a 5cm cutter (smooth-edged cutters tend to cut more cleanly, giving a better rise) and dip it into some flour. Plunge into the dough, then repeat until you have four scones. You may need to press what's left of the dough back into a round to cut out another four.
• Brush the tops with beaten egg, then carefully place onto the hot baking tray.
• Bake for 10 mins until risen and golden on the top. Eat just warm or cold on the day of baking, generously topped with jam and clotted cream. If freezing, freeze once cool. Defrost, then put in a low oven (about 160C/140C fan/gas 3) for a few mins to refresh.

Steps:

• Soak the oatmeal in the buttermilk for up 2 -3 hours, a minimum of 1 hour.
• MIx all dry ingredients together including cinnamon.
• Cut butter into dry ingredients.
• Mix extracts, egg and sugar well, into oatmeal/buttermilk mixture.
• Very gently mix wet and dry mixtures together until just incorporated and turn out onto floured surface.
• Roll out and cut to the size you prefer.
• Bake at 375 for 10-15 minutes depending on your oven, watch these very closely to make sure they do not dry out!
• Makes 24 medium/small scones.