|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now 
Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
      |
|
 |
Raisin Scones |
|
Serves: 12 Print this RecipeDon’t be scared off by the number of ingredients in these scones; the preparation is quite simple. And, the result is a delicious low-fat, low-sugar scone that still tastes quite rich and sweet. We found scone recipes that contained 20 grams of fat in one scone; that’s 5 times the amount here! 1/3 cup seedless raisins 1 tablespoon firmly packed light brown sugar 1 teaspoon cinnamon 2 cups all-purpose flour 1/4 cup granulated sugar 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/8 teaspoon nutmeg 4 tablespoons stick margarine 1 egg 1 1/2 teaspoons vanilla extract 2/3 cup plain fat-free yogurt 1 teaspoon granulated sugar 1/4 teaspoon cinnamon 1. Preheat the oven to 400°F. Spray a baking sheet with nonstick cooking spray. 2. In a small bowl, combine the raisins, brown sugar, and cinnamon and stir to blend. Set aside. 3. In a medium bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, and nutmeg. Cut in the margarine with a pastry blender or 2 knives until the mixture resembles coarse crumbs. Set aside. 4. In another small bowl, whisk the egg until frothy. Add the vanilla and yogurt and whisk together until smooth and creamy, about 1 minute. 5. Add the egg and yogurt mixture to the flour mixture and stir with a wooden spoon until the mixture leaves the sides of the bowl. Continue stirring 1 more minute; the dough will be sticky. Add the raisin mixture and stir until the raisins are spread throughout the dough, about 1 minute. 6. Coat your hands with nonstick cooking spray and place the dough onto the prepared baking sheet. Form the dough into an 8-inch circle, about 3/4 inch to 1 inch thick. Using a sharp knife, cut the dough into 12 equal wedges; separate the wedges slightly, about 1/4 inch apart. 7. To make the topping, combine the sugar and cinnamon, then sprinkle evenly over the dough. 8. Bake until browned, 15-20 minutes. Serve warm. EXCHANGES Carbohydrate 2 Fat 1/2 NUTRITION FACTS Calories 156(Calories from Fat 40) Total Fat 4 g Saturated Fat 1 g Cholesterol 18 mg Sodium 271 mg Carbohydrate 26 g Dietary Fiber 1 g Sugars 9 g This recipe comes from the Cook'n collection. Try Cook'n for FREE!
Buttermilk Biscuits Chive Biscuits Cinnamon Coffee Cake Cinnamon Doughnuts Cinnamon Rolls Date Nut Bread Blueberry Muffins Lemon Poppyseed Muffins Zucchini Bread Raisin Scones |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
