Hi... Years ago I learned how to make scones from and english for
making the best scones anyone has ever had. It would be hard to get a
fat free scone, the secret to making a good scone is in the mixing..
you use cold butter and stir gently into the flour and don't mix for
to long.. what makes a scone flaky is the small chunks of butter that
did not get overly stirred in.Using a fat free milk instead of
cream/half and half should not make to much of a difference except for
the richness in flavor.

You said,,,,,,,,,,,,,,,,,,,of course this is not the same as a traditional
butter-laden English breakfast scone. ,,,,,,,,,,,,,,,,,,,
Excuse me, English recipes for scones should NOT be butter/fat laden,
they become butter laden when you eat them with strawberry jam and cream.
;-))
There are so many variations on scones, I make tiny ones with black olives,
and cheese etc, still better with that extra butter on the top.



"The Old Bear" wrote in message
news
(m e cheshier) writes:

From: (m e cheshier)
Newsgroups: rec.food.baking
Subject: scones
Date: 11 Oct 2004 18:08:45 -0700

Hi... Years ago I learned how to make scones from and english for
making the best scones anyone has ever had. It would be hard to get a
fat free scone, the secret to making a good scone is in the mixing..
you use cold butter and stir gently into the flour and don't mix for
to long.. what makes a scone flaky is the small chunks of butter that
did not get overly stirred in.Using a fat free milk instead of
cream/half and half should not make to much of a difference except for
the richness in flavor.

If the objective is to reduce fat, here is a recipe which I really
like and have posted here in the past.

Blue Ribbon Yogurt Scones
---------------------------

2 1/2 cups flour
1/3 cup sugar
3 Tbsp cornstarch
1 Tbsp baking powder
1/2 tsp salt
1/2 tsp nutmeg

1 egg
1 cup plain or vanilla nonfat yogurt
1/4 cup vegetable oil
1 tsp vanilla
1 cup chopped figs, chopped apricots, or raisins

Heat oven to 400 deg F.

In a large bowl, combine flour, sugar, cornstarch, baking
powder, salt and nutmeg. Mix dry ingredients well.

In another bowl, beat egg. Combine yogurt, oil, vanilla
and egg. Blend well.

Add liquid ingredients to dry ingredients and stir until
flour mixture is moistened. Stir in fruit.

With floured hands, working on a floured surface, shape
dough into an 8-inch flat round cut into eight wedges, or
into eight 3-inch rounds.

Place on a lightly greased cookie sheet. Bake at 400 deg F
for 15 to 20 minutes. Serve warm.

source: Variation on recipe from
Sun-Diamond Growers of California


I've made this recipe at different times with many different dried
fruits including "Craisins" sweetened dried cranberries.

Of course, this is not the same as a traditional butter-laden
English breakfast scone. However, it's easy to make and is very
good to eat.


Cheers,
The Old Bear

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