Low Fat Dried Fruit Scones
Even experienced kitchen wizards use baking mix from time to time. It's a great time-saver.
Even experienced kitchen wizards use baking mix from time to time. It's a great time-saver.
- Carbohydrate 38.0307 g
- Cholesterol 0 mg
- Fat 0.06325 g
- Fiber 0.508750006556511 g
- Protein 0.422125 g
- Saturated Fat 0.007975 g
- Serving Size 1 1 Serving (57g)
- Sodium 1.5125 mg
- Sugar 37.5219499934435 g
- Trans Fat 0.043175 g
- Calories 145 calories
Step-by-step
- Heat oven to 400F.
- Mix baking mix, raisins, 1/3 cup sugar and 3/4 of the eggs until moistened.
- Turn dough onto surface well dusted with baking mix; roll lightly in baking mix to coat.
- Roll dough into 9-inch circle.
- Cut into 12 wedges with knife dusted with baking mix.
- Place wedges, alternating wide and narrow ends, about two inches apart on ungreased cookie sheet.
- Beat remaining egg; brush over tops of wedges.
- Sprinkle with sugar.
- Bake until golden brown, 12-14 minutes.
- High Altitude Directions (3500-6500 feet): Heat oven to 425
Swapping standard liquid eggs for an egg substitute removes most of the fat while altering the protein structure that normally aids browning, so brushing the unbaked dough with a reserved portion of liquid is essential for achieving a golden crust at 400 degrees Fahrenheit. Standard commercial baking mixes contain pre-cut shortening distributed evenly through the flour, eliminating the manual pastry-blender work required in traditional methods.
Preparing this dough requires only a clean countertop, a rolling pin, and a sharp knife, bypassing the need for specialized pastry scrapers or food processors. Dusting the work surface heavily with dry baking mix prevents the sticky dough from adhering to the counter during the rolling phase.
Overworking the dough activates excess gluten networks, resulting in tough, chewy scones rather than tender, flaky baked goods. Mixing only until the ingredients are moistened preserves the delicate crumb structure inside each wedge.
Spacing the twelve wedges two inches apart on an ungreased cookie sheet allows adequate heat circulation around each piece during the twelve to fourteen minute bake time.
