Thursday, September 30, 2010

Scones - Part II

I love my scones - in a bid to make them a bit healthier, I've played around with America's Test Kitchen recipe for their cream scones. I know they've tested it and all but I do like to cut the butter, sugar and cream to reduce my calorie intake. I have to admit that they don't taste as rich but they are still good :) with less calories!

Simple Scone Recipe
2 cups all purpose flour
3 tbsp sugar ( I reduced it to 2.5 tbsp)
1 tbsp baking powder
1/4 tsp salt
5 tbsp unsalted butter cut into 1/4 inch cubes and chilled
1/2 cup raisins/cranberry/chocolate chip etc (optional)
1 cup heavy cream ( I used 3/4 cup cream, 1 egg + milk if needed to top up to 1 cup of liquid)

  1. Heat oven to 425 F. Adjust the oven rack to the middle. Bake for 12-15 min or till just nicely light brown.
  2. Pulse flour, sugar, baking powder and salt in food processor to combine.
  3. Scatter butter on the top and pulse. Mixture should be coarse with a few larger lumps of butter.
  4. Transfer to a large bowl and pour in raisins/choc chips etc and mix.
  5. Stir in cream, egg, milk mixture till dough begins to form.
  6. Turn dough onto lightly floured counter and knead until it forms a rough slightly sticky ball.
  7. Knead the dough out into a 2cm sheet and use a cutter to cut out as many scones as possible.
  8. Place the scones close on the baking sheet(so that they rise intstead of spread) lined with parchment paper.
  9. After 12-15min, cool on wire rack for 10min at least before digging in.


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