Tuesday, August 31, 2010

The Sorcerer's Scone Part V

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 part IV here.

Two Point Scone Recipe, PUMPKIN!

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
1/2 tsp. cinnamon
1/4 tsp. ground cloves
1/4 tsp. ginger
1/4 tsp. nutmeg
1/4 cup egg substitute
1 cup **fat free buttermilk
1/4 cup low calorie butter
1 cup pumpkin puree

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, sugar and spices; mix well and set aside. In another bowl, whisk together egg, buttermilk, pumpkin and grated butter. Stir wet ingredients into the dry ingredients until just combined.

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.

I added the wet ingredients into the dry mixture all at once. I noticed that the rising agents begin to work immediately so I was a little worried that my re-mixing with each wet ingredient was breaking down the agents.


They came out flat. :/ The pumpkin added more wettness which is the last thing this recipe needs. I'm thinking that the 6 scones are too large. I really need to make 12.

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