Makeover British Scones Recipes
MAKEOVER BRITISH SCONES
Carole Jasler of Lecanto, Florida asked us to lighten up this British tearoom classic without losing the tender, flaky texture and outstanding flavor of her original recipe. Our Test Kitchen did just that, and the tasty result has 54 fewer calories and 75% less saturated fat per one scone serving.-Taste of Home Test Kitchen
Provided by Taste of Home
Time 30m
Yield 8 scones.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the flours, brown sugar, baking powder, salt and baking soda. Cut in butter until mixture resembles coarse crumbs. Combine the egg, buttermilk, oil and vanilla; add to crumb mixture and stir until a soft dough forms. Turn onto a floured surface; gently knead 6-8 times., Pat dough into a 6-in. circle. Cut into eight wedges. Separate wedges and place 1 in. apart on an ungreased baking sheet. Brush tops with milk; sprinkle with sugar. Bake at 400° for 12-14 minutes or until lightly browned. Remove to a wire rack. Serve warm.
Nutrition Facts : Calories 219 calories, Fat 9g fat (3g saturated fat), Cholesterol 39mg cholesterol, Sodium 343mg sodium, Carbohydrate 30g carbohydrate (5g sugars, Fiber 1g fiber), Protein 4g protein.
BASIC BRITISH SCONES
After much trial and error, I've come up with this basic scone recipe which rivals the scones at Tea & Sympathy in NYC.
Provided by Angela Martini
Categories Bread Quick Bread Recipes Scone Recipes
Time 25m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
- Sift the flour, cream of tartar, baking soda and salt into a bowl.
- Rub in the butter until the mixture resembles fine breadcrumbs. Stir in the sugar and enough milk to mix to a soft dough.
- Turn onto a floured surface, knead lightly and roll out to a 3/4-inch thickness. Cut into 2-inch rounds and place on the prepared baking sheet. Brush with milk to glaze.
- Bake at 425 degrees F (220 degrees C) for 10 minutes then cool on a wire rack. Serve with butter or clotted cream and jam.
Nutrition Facts : Calories 124.3 calories, Carbohydrate 18.8 g, Cholesterol 1 mg, Fat 4.2 g, Fiber 0.6 g, Protein 2.6 g, SaturatedFat 0.8 g, Sodium 102 mg, Sugar 2.8 g
BRITISH SCONES (MAKEOVER - LIGHT)
I went to a talk by a person from Taste of Home and she made some recipes that were "made over" to make it healthier and lower fat. This is one of them.
Provided by WI Cheesehead
Categories Scones
Time 22m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F.
- In a large bowl, combine the flours, brown sugar, baking powder, baking soda and salt.
- Cut in butter until mixture resembles coarse crumbs.
- Combine the egg, buttermilk, oil and vanilla.
- Add to crumb mixture and stir until a soft dough forms.
- Turn onto a floured surface and knead gently 6-8 times.
- Pat dough into a 6-inch circle and cut into eight wedges.
- Separate wedges and place 1 inch apart on an ungreased baking sheet.
- Brush tops with milk; sprinkle with sugar.
- Bake for 12-14 minutes or until lightly browned. Remove to wire rack and serve warm.
Nutrition Facts : Calories 231.7, Fat 8.9, SaturatedFat 3.3, Cholesterol 38.3, Sodium 305, Carbohydrate 32.9, Fiber 0.8, Sugar 4.5, Protein 4.6
BRITISH SCONES
Make and share this British Scones recipe from Food.com.
Provided by Millereg
Categories Scones
Time 25m
Yield 1 dozen, 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Line a baking sheet with parchment paper.
- Sift the flour, cream of tartar, baking soda and salt into a bowl.
- Rub in the butter until the mixture resembles fine breadcrumbs.
- Stir in the sugar and enough milk to mix to soft dough.
- Turn onto a floured surface, knead lightly and roll out to a 3/4-inch thickness.
- Cut into 2-inch rounds and place on the prepared baking sheet.
- Brush with milk to glaze.
- Bake at 425 degrees F (220 degrees C) for 10 minutes then cool on a wire rack.
- Serve with butter or clotted cream and jam.
Nutrition Facts : Calories 92.7, Fat 0.7, SaturatedFat 0.3, Cholesterol 1.8, Sodium 72.1, Carbohydrate 18.7, Fiber 0.6, Sugar 2.1, Protein 2.6
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