Directions: |
Directions: -Preheat oven to 425º. Coat a non-stick baking sheet with cooking spray.
-In a medium bowl, combine all- purpose flour, cake flour, oats, sugar, baking powder and salt; set aside.
- Using 2 table knives or a pastry blender, cut the margarine into the flour mixture until course crumbs form. Using a fork, stir in milk and egg whites until a dough is formed.
-Turn the dough out onto a lightly floured surface and gently knead for 1 minute. Using a floured rolling pin, roll dough into a 1/2 inch thick rectangle or pat into shape using your hands. Use a 2" biscuit cutter, cut into rounds. Re-roll as necessary to cut 12 scones.
- Place the scones on the prepared baking sheet. Lightly coat the tops with non-stick cooking spray. Bake 12-15 minutes, or unril bottoms are lightly browned and tops are golden.
For wedge shaped scones: roll the dough into a 1/2" thick circle, then place the dough onto the prepared baking sheet. Using a sharp knife or a pizza cutter, cut the dough like a pizza to make 12 wedges. Separate the wedges, leaving a 1" space between each.
Makes aprox 12 scones |
Personal
Notes: |
Personal
Notes: Quick, Basic & Low-Fat & Low-Sugar!
Variations:
Lemon: Add 1 tsp lemon rind and 1-2 T of lemon juice.
Savory: Add dried herbs & 1/2 cup melting style cheese.
Raisin or Currant: Add 1/2 cup raisins or currants to the dried ingredients.
Fruit Scones: Add 1/2 cup chopped dried apricots, apples or cranberries to the ingredients.
Chocolate: Add 1/2-3/4 cup of mini chocolate chips to dry ingredients.
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This recipe for Basic Scones is from