Monday, February 12, 2007
Now this is dedication
Sour Cream Scones
Cooking Light Annual Recipes Copyright 2006
1 ½ cups all-purpose flour
2/3 cup whole wheat flour
1/3 cup packed brown sugar
2 tablespoons granulated sugar
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
2/3 cup reduced-fat sour cream Oops! I only had the real stuff
3 tablespoons butter, melted and cooled
1 large egg white, lightly beaten
1/3 cup dried currants or raisins I used frozen blueberries
1 tablespoon granulated sugar
¼ teaspoon ground cinnamon I omitted this
1. Preheat oven to 400 degrees.
2. Lightly spoon flours into dry measuring cups; level with a knife. Combine flours and next 5 ingredients in a large bowl; stir well with a whisk.
3. Combine sour cream, butter and egg white in a small bowl. Add sour cream mixture to flour mixture, stirring just until moist. Stir in currants.
4. Turn dough onto a lightly floured surface; knead lightly 6 to 12 times with floured hands. (Dough will be crumbly.) Divide dough in half. Pat each half into a 6-inch circle on a baking sheet coated with cooking spray. Cut each circle into 6 wedges; do not separate.
5. Combine 1 tablespoon granulated sugar and cinnamon. Lightly coat top of dough with cooking spray. Sprinkle with cooking spray. Bake at 400 degrees for 15 minutes or until lightly browned.
Yield: 1 dozen Per scone: 175 cal, 4.8 g fat, 3.6 g protein, 30.2 g carbs, 1.4 g fiber, 14 mg chol, 219 mg sodium
Saturday I was so sick, rolling over in bed took more effort than I could muster. By Sunday afternoon I felt better enough to make these scones. Two hours later, I was under the covers with the chills again. Had I known that I would only be feeling good for a brief couple of hours, I probably would have done something else with my time but then you wouldn't be seeing a new post today.
I have no idea if these were good or not - I can't taste anything. The texture seemed good.
I'm still not feeling well so that's all I have to say today.