Light Scones

[SandyDee]

So sorry to ask, but I need a big favor. Before this site was revamped I asked for and received (several) wonderful recipes for light scones. I even made a couple that were out of this world. However these were the recipes that I tried to import into Mastercook and I didn't do it right and lost them. When I went back to the boards to get them the old boards were lost. Could I impose and ask that you generous epicureans out there repost those recipes for me so that I can (Now that I know how) import them to my Mastercook program. Thanks so much!!

[Mamasue]

Sandy....I know I posted a few...remembered the first one...not sure about the other two. Enjoy! http://sanfords.net/Spot/_borders/food14.gif


* Exported from MasterCook *

Triple-Fruit Scones

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : April '98 Desserts


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups all-purpose flour
1/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons chilled stick margarine or butter
1/3 cup chopped dried apricots
1/3 cup sweetened dried cranberries (such as
Craisins)
3/4 cup low-fat buttermilk
2 teaspoons grated orange rind
1 large egg
1 large egg white
Cooking spray
1 tablespoon sugar

Preheat oven to 400º.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 1/3 cup sugar, baking powder, baking soda, and salt; cut in margarine with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in apricots and cranberries. Combine buttermilk, orange rind, egg, and egg white; add to flour mixture, stirring just until moist.

Turn dough out onto a lightly floured surface; knead lightly 4 times with floured hands. Roll dough into a 12 × 6-inch rectangle. Cut dough into 8 (3-inch) squares using a dull knife or a dough scraper. Cut each square into 2 triangles; place on a baking sheet coated with cooking spray. Sprinkle with 1 tablespoon sugar; bake at 400º for 12 minutes or until golden. Serve warm.

Serving Size: 1 scone

Source:
"Cooking Light, April 1998, p.125"
Copyright:
"© Cooking Light"


Per serving: 159 Calories (kcal); 5g Total Fat; (27% calories from fat); 4g Protein; 25g Carbohydrate; 24mg Cholesterol; 227mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates

NOTES : Dried cranberries and apricots, as well as orange rind, give these scones a sweet, tart flavor. But you can mix and match any dried fruits to create your own fruit scone.


* Exported from MasterCook *

Banana-Walnut Scones

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads Breakfast/Brunch
Desserts July/Aug '98


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups all-purpose flour
1/2 cup packed brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
3 tablespoons chilled stick margarine or butter
1/4 cup low-fat buttermilk
1 teaspoon vanilla extract
2 large egg whites
1 cup mashed ripe banana (about 2 medium)
Cooking spray
1/3 cup coarsely chopped walnuts
1 tablespoon brown sugar

Preheat oven to 400º.

Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour and the next 4 ingredients (flour through baking soda) in a bowl, and cut in the margarine with a pastry blender or 2 knives until the mixture resembles coarse meal.

Combine buttermilk, vanilla, and egg whites in a bowl, and stir well with a whisk. Add buttermilk mixture and banana to flour mixture, stirring just until moist (dough will be wet and sticky).

Turn dough out onto a lightly floured surface; with floured hands, knead lightly 4 times. Pat the dough into a 9-inch circle on a baking sheet coated with cooking spray. Sprinkle the walnuts and 1 tablespoon brown sugar over dough, pressing gently into dough. Cut dough into 12 wedges, cutting into, but not through, dough. Bake at 400º for 20 minutes or until golden.

Source:
"Cooking Light, July/August 98, p.156"
Copyright:
"© Cooking Light"
T(Baking Time):
"0:20"

- - - - - - - - - - - - - - - - - - -

Per serving: 221 Calories (kcal); 5g Total Fat; (21% calories from fat); 5g Protein; 39g Carbohydrate; 4mg Cholesterol; 247mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 1/2 Other Carbohydrates

NOTES : Try these for extra protein, vitamin E, and potassium.


* Exported from MasterCook *

Gingersnap Scones with Espresso Glaze

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Breads Jan/ Feb '97


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 3/4 cups all-purpose flour
1/4 cup gingersnap crumbs (about 6 cookies, finely
crushed)
1/4 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup chilled stick margarine -- cut into small pieces
1/2 cup low-fat buttermilk
1 large egg -- lightly beaten
Cooking spray
1 tablespoon hot water
1 1/2 teaspoons instant coffee granules
3/4 cup sifted powdered sugar
10 walnut halves

Preheat oven to 400º.

Combine the first 6 ingredients in a bowl; cut in margarine with a pastry blender or 2 knives until the mixture resembles coarse meal. Add buttermilk and egg, stirring just until moist (dough will be sticky).

Turn dough out onto a lightly floured surface; with floured hands, knead lightly 4 times. Pat dough into a 10-inch circle on a baking sheet coated with cooking spray. Cut dough into 10 wedges, cutting into, but not through, dough. Bake at 400º for 15 minutes or until golden.

Combine hot water and coffee granules in a medium bowl; stir well. Add powdered sugar; stir well. Drizzle over scones. Cut into 10 wedges; top each with 1 walnut half.

Serving Size: 1 scone

Description:
"Talk about a double hit: coffee in your cup, coffee in your scones."
Source:
"Cooking Light, January/February 1997, p.81"
Copyright:
"© Cooking Light"
Yield:
"11 scones"
T(Baking Time):
"0:15"

- - - - - - - - - - - - - - - - - - -

Per serving: 206 Calories (kcal); 6g Total Fat; (25% calories from fat); 4g Protein; 35g Carbohydrate; 19mg Cholesterol; 300mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1 Other Carbohydrates




[This message has been edited by Mamasue (edited 07-01-2000).]

[SandyDee]

Thank you Mamasue, you are a godsend. Yes the triple fruit one is one of them that I made and the ginger one is one that I really wanted a chance to try. Thanks for posting them again I do appreciate it

[MaryinMA]

To Mamasue, Thank you for posting those scone recipes. I had just finished searching through all my old issues and decided to try on-line. I was searching for the Triple Fruit scones, which my husband and I really enjoyed. The last time I made them, I didn't have oranges so I substituted tangerines. It added a great flavor. Now I'd like to try the gingersnap-espresso recipe. Thank you again and have a Happy Fourth. MaryinMA

[BethR]

Nevermind... I posted too soon -- I was asking how to import recipes, and I found exactly the information I needed in the "Mastercook" thread.
Beth


[This message has been edited by BethR (edited 07-01-2000).]

[Mamasue]

SandyDee and MaryinMA...you are welcome! Glad that I could help. Have great Fourth of July.

http://www.harrythecat.com/graphics/k/usaflag2.gif

[NydiaC]

Here are two other recipes that someone submitted on that thread. I haven't tried them yet. Let me know if you do. They sound good.

Dried Cherry Scones
From Weight Watchers Magazine Nov/Dec 1999

½ cups sugar, divided
2 ¾ cups reduced-fat biscuit/baking mix (like Bisquick)
¼ cup chilled light butter (like Land O’ Lakes), cut into small pieces
½ cup dried sweet cherries
1 (8oz) carton cherry vanilla fat-free yogurt
Cooking spray
1 tablespoon light stick butter, melted.

1. Preheat oven to 400’
2. Reserve 1 tablespoon sugar to sprinkle over top of scones, set aside. Combine remaining sugar and baking mix in a
bowl, stir well. Cut in ¼ cup of butter w/ a pastry blender or 2 knives until mixture resembles coarse meal. Add cherries & toss
well. Add yogurt, stirring just until moist (dough will be sticky).
3. Turn dough out onto a lightly floured surface. Knead w/ floured hands 4 to 5 times. Pat into a 9-inch circle on a baking
sheet coated w/ cooking stray. Cut dough into 10 wedges w/ a lightly floured knife, cutting into, but not through, dough.
Sprinkle reserved sugar over dough.
4. Bake at 400’ for 18 minutes or until golden. Remove from oven & brush w/ melted butter.
Yield: 10 servings.

Points: 5; Exchanges: 2 Starch, ½ Fruit, ½ Fat
Calories: 220; Fat: 5.2g; Fiber: 0.9g; Carb: 40.7g.

I made these the other day, couldn’t find just dried cherries so I bought a combination of cherries, blueberries, & cranberries.
They were really good. I bet you could use just blueberries & switch the cherry yogurt to blueberry yogurt.


Streusel-Oat Scones
From Cooking Light Magazine May 1995

2 cups all purpose flour
¼ cup sugar
2 teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
¼ cup chilled stick margarine, cut into small pieces
¾ cups low-fat buttermilk
Cooking spray
¼ cup quick-cooking oats
¼ cup packed brown sugar
1 tablespoon margarine, melted
1 tablespoon all purpose flour

1. Preheat oven to 450’
2. Combine first 5 ingredients in a medium bowl; cut in ¼ cup margarine w/ a pastry blender or 2 knives until mixture
resembles coarse meal. Add buttermilk, stirring just until flour mixture is moist. Turn dough out onto a baking sheet coated w/
cooking spray. Pat dough into an 8-inch circle; set aside.
3. Combine oats, brown sugar, 1 tablespoon margarine, and 1 tablespoon flour, forming a streusel. Gently pat oats mixture
into surface of dough. Cut dough into 12 wedges (do not separate wedges). Bake at 450’ for 15 minutes or until lightly
browned. Serve warm.
Yield: 1 dozen; Serving size: 1 scone

Calories: 169; Fat: 5.4g, Carb: 27.2g; Fiber: 0.8g.

[BeckyM]

I made the Streusel Oat Scones a while ago, and my husband and I both loved them. As I recall, they weren't too complicated either. That was my first attempt at scones, and I'll definitely use that recipe again. http://www.cookinglight.com/bbs/smile.gif

[NydiaC]

Are scones suppose to be dry or moist? I made CL recipe from 1999 and they were dry. I also made a recipe from Pampered Chef, and as I recall, they were dry too. Am I doing something wrong?

[SandyDee]

NydiaC thanks so much for providing the rest of that thread for me. I did try the Cherry ones and they were good. I had (prior to asking here) only one other light scone recipe and they were very dry. But everytime I have them out they are moist. So I don't think they are supposed to be dry but I think that is one problem that tends to occur (usually because when they advertise them they usually emphasize if they are moist) The Cherry ones weren't too bad I think because of the yogurt. Thanks again for taking the time to post these. http://www.cookinglight.com/bbs/smile.gif

[Terrytx]

I made the Banana Walnut Scones today and they are very good. Not dry at all. Thanks for the recipe Mamasue. I will be trying some of the other also.

[KValley]

Another vote for the Banana Walnut Scones- I made those a couple of weeks ago and they are scrumptious. Terry- I think you and I follow each other around our respective kitchens. I am making the Thai Coconut Noodles tonight and your review of the Chipotle Grilled Sweet Potatoes resulted in those becoming a staple in our kitchen. Please keep posting your reviews- we seem to have similar tastes!!

Gingersnap Scones- on the docket for this weekend, thank you Mamasue!!

Now, If I can just get the recipe for Starbucks' Maple Nut Scones from Matt, life will be complete. Something tells me, though, that "Light" is not part of that recipe :p

[tracey67]

Mamasue - I think you and I share the same taste buds - I LOVE all those recipes you posted - especially the gingersnap ones. I made them for a brunch and they were gone in seconds! The only thing I changed was the topping. I made the espresso glaze, but after smelling it (and not liking the smell - even though I LOVE coffee) I ditched it and made a lemon glaze with some confectioners sugar and lemon juice.

KValley, here's a recipe that I got from Epicurious for Maple Tea Scones. I, too, am a big fan of Starbucks maple scones, so the original recipe has been tweaked a bit to make them more like the Starbucks ones. I took a bunch of suggestions from user reviews on changing ingredients. If you're curious about the original recipe (and what tons of other people have to say about the scones) just check their website. Oh -- and I think you're right about their not falling into any sort of "light" category. HEY...maybe we could ask CL to make this a "Lighten Up" recipe? :D

Maple Tea Scones

1 3/4 cups flour
1 1/4 cup rolled oats
4 tablespoons dark brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoons baking soda
1/2 teaspoons salt
3/4 cup chilled butter, diced
1/2 cup (or more) plus 6 tablespoons whipping cream
1/2 cup plus 2 tablespons pure maple syrup
1/2 cup chopped pecans, toasted
2/3 cup (about) powdered sugar

Preheat oven to 375. Whisk flour, oats, 2 tablespoons dark brown sugar, baking powder, baking soda and salt in large bowl to blend. Add butter and rub in with fingertips until mixture resembles coarse meal. Stir 1/2 cup whipping cream and 1/2 cup maple syrup in small bowl to blend. Gradually add cream mixture to flour mixture, stirring just until dough comes together and adding more cream by tablespoonfuls if dough is dry. Gently mix in toasted pecans. Turn dough out onto lightly floured surface. Knead dough gently until smooth, about 5 turns. Using floured hands, pat out dough to 8-inch round; cut dough into 8 wedges. Transfer wedges to baking sheet, spacing 2 inches apart. Bake scones until golden and tester inserted into center comes out clean, @ 20 min. Transfer to rack.

Meanwhile, whisk remaining 2 tablespoons dark brown sugar, 6 tablespoons whipping cream and 2 tablespoons maple syrup in medium bowl to blend. Gradually whisk in enough powdered sugar to form thick glaze. Drizzle or spread over warm scones. Let stand until glaze sets.

[KValley]

Tracey,

You have made my day! These I will save for that desperate moment when comfort food is needed, when I want to revel in the knowledge that I am making something sinful, to savour them in all their sugary, buttery, maple-y glory. Some things are NOT meant to be lightened.

THank you!!!

Julie

[tracey67]

Julie, didn't you say that you have a birthday coming up? Seems to me that you could "just happen" to leave this recipe "lying out" in the kitchen as a hint to DH on what he could wake you up with on that one day of the year when splurging is a must.

...just a thought ;)

tracey

[KValley]

And what a very good thought it is!!

Now, how would those scones taste with that Woodward Canyon Cabernet? :D

[Anne]

I made these so long ago that I can't remember how well we liked them - guess I'll have to try them again.



Cranberry-Orange Scones "Cooking Light, June 1995, page 123"

1 cup all-purpose flour
1 cup sifted cake flour
2/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons chilled stick margarine -- cut into small pieces
3/4 cup frozen cranberries -- thawed and halved
2 teaspoons grated orange rind
3/4 cup plain nonfat yogurt
Vegetable cooking spray
2 teaspoons sugar

Combine first 6 ingredients in a bowl; cut in margarine with a pastry blender or 2 knives until mixture resembles coarse meal. Add cranberries and orange rind; toss well. Add yogurt, stirring just until dry ingredients are moistened (dough will be sticky).

Turn the dough out onto a lightly floured surface, and with floured hands, knead 4 or 5 times. Pat dough into an 8-inch circle on a baking sheet coated with cooking spray.

Cut dough into 12 wedges (do not separate the wedges). Sprinkle 2 teaspoons sugar over the dough.

Bake at 450 degrees for 12 minutes or until golden.



Per Serving (excluding unknown items): 153 Calories; 3g Fat (17.9% calories from fat); 3g Protein; 29g Carbohydrate; 1g Dietary Fiber; trace Cholesterol; 223mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Fruit; 0 Non-Fat Milk; 1/2 Fat; 1 1/2 Other Carbohydrates.

[Mamasue]

You are welcome Ladies! Today is a nice cool day for scones..hmmmmmmmmm. Going to try the Lobster Chowder today too!