Tuesday, July 27, 2010

The Sorcerer's Scone Part I

Found this two point scone recipe at LaLoosh so last night I baked some scones. Didn’t turn out to my liking so now I am on a mission, a mission to make the perfect two point scone. Tune in every Tuesday to see my progress.

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I love the idea of a regular rotation of scones for breakfast for two reasons.
1. I LOVE scones or any type of cakey deliciousness, so in essence I will be indulging while losing weight!
2. Scones are versatile. I can do pumpkin, lemon, blueberry, apricot, cranberry, mixed berry.


First of all, they came out pretty flat. Checked around online and one recipe suggested 5 tsp. of baking powder, no baking soda. But then I read Cream of Tartar is best for scones paired with baking soda. I guess I will have to experiment both! Do you have a suggestion? I know there are some serious bakers out there and I would love to hear from your experiences.

All scone recipes called for chilled butter as well. This recipe here instructs you to actually melt it. Hmm. It is standard to “flake” the butter in. This will create those lovely pockets we all love in scones.

Next time I will chop the dried fruit a bit. I believe this will give the scone a better texture.

I would like to add a bit of sugar crystals to the top. My second momma and I share a love for scones and would always pick up a few to share with each other down at the New York bakery back home. They had sugar crystals on the top. It made for just a hint of sweetness, also added to the texture. Lovely really.

Also read that scone batter hates to be manhandled. Must.not.overmix.

Lastly, I think some lemon zest, orange zest or vanilla would be magnificent in this recipe. I would like to play around with extracts as well but traditionally scones are not meant to power flavor.


Scone #1




Two Point Scone Recipe
Ingredients:
- 2 cup all-purpose flour
- 1 tbsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp table salt
- 1/4 cup sugar
- 1/4 cup egg substitute
- 1/4 cup low calorie butter, melted
- 1 cup **fat free buttermilk
- 2/3 cup dried fruit

**TO MAKE FAT FREE BUTTERMILK: Mix 1 tbsp vinegar or lemon juice + 1 cup of fat-free milk to make fat free buttermilk. Let stand for 10 minutes.

Directions:
Preheat oven to 400ºF. Coat a baking sheet with non-fat cooking spray.
In a large bowl, mix the flour, baking powder, baking soda, salt and sugar; mix well and set aside. In another bowl, whisk together egg, buttermilk and melted butter. Stir wet ingredients into dry ingredients until just combined; fold in cranberries.

Drop 12 equal two-inch mounds of batter on prepared baking sheet about 1-inch apart. Bake until tops just start to turn golden, about 12 to 15 minutes.

Entire recipe makes 12 scones
Each scone = 2 Point total

For wastenot-wantnot purposes, I will be making four point scones instead of two point which means I’m baking six scones from this recipe, not twelve.

2 comments:

Anonymous said...

oh, you called me second mama!!!! Loved it and made me tear up!!!! Miss the New York Bakery with you! Second Mama will now be my "sign off name!

Alison said...

Yay! The most natural alias' are always the best ones! =)