I'm on a mission to making the perfect two-point scone. Why? Because who doesn't love a low calorie scone. You can view my last attempt (part III) here.
Two Point Scone Recipe, Cherry Vanilla
2 cups all purpose flour
1/2 cup Fiber One cereal, finely ground
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 1/2 tbs. vanilla extract
1/4 cup low calorie butter
1/2 cup dried sweetened cherries, 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.
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, buttermilk and vanilla. Stir wet ingredients and grate the butter into the dry ingredients until just combined; fold in cherries.
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
Thanks to the suggestion of my fellow Weight Watcher foodie Pam, instead of increasing the flour by a 1/2 cup, I added the Fiber One cereal. This added that little bit of dryness I needed without affecting the point value.
This is the result I'm going for! That 1/2 cup of dry ingredient is key to getting the right fluff and consistency. The Fiber One changed the color a bit so it's more brown than white.
I noticed that the rising agents began to work as soon as the liquid ingredients hit them. The mixture started to get airy. But then I wasted time getting the butter and dried fruit mixed in and killed the fluffiness of the dough. Next week I think I'll add the dried fruit to the dry ingredients and grate the butter into the egg/milk mixture so that I'm only mixing everything once.
I verified the points and this recipe is in fact 2 points!!
Cutting the dried fruit by a third (from 2/3 c. to 1/2 c.) is KEY to keeping the point value low.
The low calorie butter needs to be no more than 6 points for 1/4 cup (4 tbs.) in order to keep the 2 point value. To me, the butter is the only ingredient that will skyrocket the points.