Tuesday, August 24, 2010

The Sorcerer's Scone Part IV

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.

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.

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