Update my dinner status, I'm making this tonight.
4 chefs marked this as Favorite
3 chefs marked this as Try Soon
Servings: 12 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
This low-fat scone variation uses applesauce instead of cream for sweetness and moisture. Prep 25 mins; cook 12-15 mins. Preheat oven to 400F and coat a baking sheet with nonstick cooking spray. 1. In a large bowl, combine dry ingredients. Cut in butter and margarine until mixture resembles coarse crumbs. 2. In a small bowl, combine appleslauce, milk and egg yolk until smooth; stir into flour mixture just until moistened. 3. Turn out onto floured surface; knead gently 5 to 6 times. Pat into an 8-inch circle, then cut into 12 wedges. Place wedges 1 inch apart on baking sheet. 4. Beat egg white until frothy; brush overscones. Sprinkle with extra sugar. (See variation.) Bake 12 to 15 minutes or until golden brown. EACH 129cals, 25% fat (4g total). -Estimated by ShapeCooks. Variation: Add diced candied ginger or turbinado sugar on top. FYI - The restaurant is located in Los Angeles. Fords cuisine combine California farm-fresh produce with hints of Mediterranean. Weekday breakfast and frunch are popular meals for the restaurant. These scones would make a great gift. ~-Recipe featured in "Tasteful Gifts," by J. G. Watson in Shape Cooks (Magazine) Winter 1998. --email from kitpath@earthlink to elf, mc Recipe by: Benjamin Ford, Exec Chef, The Farm of Beverly Hills Posted to EAT-LF Digest by PatHanneman on Feb 27, 1999, converted by MM_Buster v2.0l.
