Low Fat Currant Scones Recipe

Ingredients

2 1/2 cups all-purpose flour

1/3 cup fruit puree fat replacement

-- homemade or store bought

2 tablespoons canola oil

1/4 cup granulated sugar, plus 1 tablespoon

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

2/3 cup currants

-- or chopped dried cranberries

1 cup buttermilk, plus 2 tablespoons

Method

1.In a shallow pan, combine 1/2 cup flour, fruit puree and oil; stir until smooth.

Spread into an even layer.

Cover with plastic wrap and freeze until almost solid, about 45 minutes.

2.Meanwhile, in a mixing bowl, whisk remaining 2 cups flour, 1/4 cup sugar, baking powder, baking soda and salt.

Cover and chill in the freezer.

3.Preheat oven to 425°F.

Coat a baking sheet with nonstick spray or line it with parchment paper.

4.Using a pastry cutter, 2 forks or your fingers, cut fruit puree mixture into dry ingredients until crumbly.

Mix in currants (or cranberries).

Using a fork, gradually stir in 1 cup buttermilk just until combined.

(Dough will be sticky.)

5.Turn dough out onto a floured surface and knead 2 or 3 times.

Do not overwork dough.

6.Divide dough in half and pat each piece into a 7-inch circle.

Cut each circle into 6 wedges.

Transfer wedges to prepared baking sheet.

Brush tops with remaining 2 tablespoons buttermilk and sprinkle with remaining 1 tablespoon sugar.

7.Bake scenes for 12 to 15 minutes, or until golden and firm.

Transfer to a wire rack to cool slightly.

Serve warm.

MAKES 1 DOZEN SCONES.

170 calories per scone; 4 grams protein; 3 grams fat (0.

3 gram saturated fat); 33 grams carbohydrate; 325 mg sodium; 1 mg cholesterol; 1 gram fiber.

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