Sunday, November 15, 2009

Cornmeal Currant Scones

Cornmeal Scones

These scones serve 16:

1/2 c. dried currants
1 c. warm water
1 1/3 c. all-purpose flour
2/3 c. cornmeal
1/2 c. plus 1 t. sugar, divided
1 1/2 t. baking powder
1/2 t. baking soda
1/4 t. salt
1/4 c. ( 1/2 stick) cold margarine, cut into 4 pieces
1/4 c. plain nonfat yogurt
3 T. fat-free (skim) milk
1 egg, lightly beaten
1 egg white, lightly beaten

1. Preheat oven to 375 degrees. Lightly spray baking sheet with nonstick cooking spray; set aside. Place currants in a small mixing bowl. Add water; let stand 10 minutes. Drain and discard water.

2. Combine flour, cornmeal, 1/2 c. sugar, baking powder, baking soda, and salt in large mixing bowl. Cut margarine into flour mixture with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in currants.

3. Combine yogurt, milk, and whole egg in small bowl. Add to flour mixture, stirring just until dry ingredients are moistened. Turn out dough onto lightly floured surface; knead 5 or 6 times. Shape dough into an 8-inch round.

4. Place on baking sheet. Brush with egg white; sprinkle with remaining 1 teaspoon sugar. Cut into 8 wedges.

5. Bake 20 minutes or until lightly browned. Cool on wire rack. Cut each wedge in half.

1 Scone =

Calories 132
Cal. from Fat 23%
Total Fat 3g.
Sat Fat 1g
Cholesterol 13 mg
Sodium 170 mg
Carbohydrate 22g
Fiber 1g
Protein 3g

1 comment:

Michelle said...

I just had scones for the first time last month. They were so delicious! I am going to start making them. This recipe sounds good.