Tuesday, July 7, 2009
Low Fat-Low Sugar Almond Scones
Cookies and milk are great but there's a certain warm pleasure that comes from a good pot of afternoon tea and a basket of freshly baked scones. Traditional scone recipes do contain less sugar than other pastries but the butter and cream laden batter makes them only a rare indulgence. This quick and easy recipe, however, removes most of the sugar and fat while still providing a delightful afternoon treat. I vary the recipe based on whatever ingredients I have in the house. On this Sunday afternoon, a leftover bag of slivered almonds from Passover begged to be used up. Enjoy!
2 Cups all-purpose flour
1/3 Cup granulated Splenda or other artificial sweetener
1 Tablespoon baking powder
1/4 Teaspoon salt
4 Tablespoons light butter
1 Cup low-fat or fat-free milk
1 Tablespoon vanilla extract
1 Teaspoon almond extract
1/3 Cup sliced or slivered almonds plus a small handful for sprinkling on top
1 Tablespoon sugar
Combine the flour, Splenda, salt and baking powder in a bowl. Add the butter and cut with a pastry blender or fork until the mixture looks like course crumbs. Add the milk, vanilla and almond extract and stir to combine. Add the 1/3 cup of almonds and stir in.
Spoon the mixture onto a baking sheet lined with parchment paper using any size ladle or scoop you like. Spray the tops of the scones with cooking spray, sprinkle on the remaining almonds and the sugar. Batter will make approximately 6 large or 12-15 small scones. Bake in a pre-heated 350 degree oven for 15-20 minutes depending on the size of the scones.
Labels: Muffins and Scones