Healthy basic scone recipe
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 cups of flour (wheat)1 tablespoon baking powder1 ½ tablespoons of Splenda (regular splenda)¼ cup light margarine or buttery substitute like Benecol (Can't Believe it's not butter)¼ cup skim or fat-free milk (non-fat milk)2 eggs or Egg Beaters (real eggs)1 tablespoon lemon peel (grated)½ cup raisins⅓ cup powdered sugar1 teaspoon vanilla
This is very basic. Any alterations will change the caloric and fat content. Fat can be reduced by adding Egg Beaters instead of real eggs. Recipe was calculated using Can't believe it's not butter instead of Benecol buttery substitute. Also wheat flour was substituted for regular white flour
Combine the dry ingredients together first: the flour, baking powder and Splenda. In another bowl combine the butter, milk and eggs. Whisk them together, and then fold into the dry mixture. Take a large spoon to combine the ingredients thoroughly. Drop in the lemon peel and raisins, and mix together at the end. Place the scone mixture in a greased cake pan. Cut several incisions in the mixture so that it’ll be easy to break apart the scones when they come out of the oven. Bake for about 25 minutes at 400 degrees Fahrenheit. Let the scones cool before breaking them apart.
For an optional glaze, you can use ⅓ cup powdered sugar and 1 teaspoon evaporated skim milk with a splash of vanilla extract. Combine the powdered sugar, the evaporated skim milk and the splash of the vanilla extract. Just whisk together, and pour over the scones before serving. You can also serve the scones with a side of fresh raspberry or strawberry jam and a cup of English breakfast tea.
Number of Servings: 8
Recipe submitted by SparkPeople user TIAS_BEST.
Combine the dry ingredients together first: the flour, baking powder and Splenda. In another bowl combine the butter, milk and eggs. Whisk them together, and then fold into the dry mixture. Take a large spoon to combine the ingredients thoroughly. Drop in the lemon peel and raisins, and mix together at the end. Place the scone mixture in a greased cake pan. Cut several incisions in the mixture so that it’ll be easy to break apart the scones when they come out of the oven. Bake for about 25 minutes at 400 degrees Fahrenheit. Let the scones cool before breaking them apart.
For an optional glaze, you can use ⅓ cup powdered sugar and 1 teaspoon evaporated skim milk with a splash of vanilla extract. Combine the powdered sugar, the evaporated skim milk and the splash of the vanilla extract. Just whisk together, and pour over the scones before serving. You can also serve the scones with a side of fresh raspberry or strawberry jam and a cup of English breakfast tea.
Number of Servings: 8
Recipe submitted by SparkPeople user TIAS_BEST.
Nutritional Info Amount Per Serving
- Calories: 211.0
- Total Fat: 6.2 g
- Cholesterol: 47.1 mg
- Sodium: 248.5 mg
- Total Carbs: 35.9 g
- Dietary Fiber: 4.1 g
- Protein: 6.0 g