Tuesday, August 10, 2010

The Sorcerer's Scone Part III

I'm on a mission to making the perfect two-point scone. Last weeks results were AWESOME but I still need to find out what made it awesome. I'm serious when I say I'm building the perfect two-point scone recipe!

RECIPE
Two Point Scone Recipe, Apricot
Ingredients:
2 cups all purpose flour
1 tsp. baking soda
2 tsp. cream of tartar
1 tsp. salt
1/4 cup sugar
1/4 cup egg substitute
1 cup **fat free buttermilk
1/4 cup low calorie butter, cold
2/3 cup dried apricots, diced
Crystal Sugar Sprinkles (optional)

**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 soda, cream of tartar, salt and sugar; mix well and set aside. In another bowl, whisk together egg and buttermilk. Stir wet ingredients and grate the butter into the dry ingredients until just combined; fold in apricots.

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 made four point scones instead of two point which means I’m baking six scones from this recipe, not twelve.



WHAT I DID DIFFERENT
Cut back the flour from 2 1/2 cups to 2 cups.



RESULTS



I am convinced that adding the 1/2 cup of flour from last week made the scones perfect. This week I cut the flour back to 2 cups and the scones came out flatter than week one!

Could not taste the dried apricots. I do not plan to use this dried fruit again.


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Check back next Tuesday for the never-ending saga of The Sorcerer's Scone!!


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