New England Scones
Yield
servingsPrep
20 minCook
25 minReady
45 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
all-purpose flour
|
|
| ½ | cup |
whole-wheat flour
|
|
| 1 | teaspoon |
baking powder
|
|
| ½ | teaspoon |
baking soda
|
|
| 2 | tablespoons |
orange zest
|
|
| ½ | teaspoon |
salt
|
|
| ½ | cup |
butter
cold |
|
| ½ | cup |
currants
|
|
| ¼ | cup |
sugar
|
|
| 1 | each |
egg yolks
|
*
|
| ¾ | cup |
buttermilk
lowfat or nonfat |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
all-purpose flour
|
|
| 118 | ml |
whole-wheat flour
|
|
| 5 | ml |
baking powder
|
|
| 2.5 | ml |
baking soda
|
|
| 3E+1 | ml |
orange zest
|
|
| 2.5 | ml |
salt
|
|
| 118 | ml |
butter
cold |
|
| 118 | ml |
currants
|
|
| 59 | ml |
sugar
|
|
| 1 | each |
egg yolks
|
*
|
| 177 | ml |
buttermilk
lowfat or nonfat |
|
Directions
Preheat oven to 375℉ (190℃).
Mix flour, baking powder, soda, orange peel and salt.
Cut in the butter with a pastry blender until the mixture resembles coarse crumbs.
In a separate bowl, toss currants in sugar.
Add to dry ingredients. Mix well.
In small bowl, mix egg yolk and buttermilk and pour into flour mixture just to blend.
Turn dough onto lightly floured surface. Knead with hands and roll into 11! circle.
Cut into wedges and place on lightly greased baking sheet.
Bake for 20 to 25 minutes or until lightly browned.
Do not overbake.
When cool, drizzle with powdered sugar icing.
