Wednesday, February 29, 2012
Scones with Currants
Scones are much like biscuits, but a little sweeter. Best eaten warm, spread with suger-free jam.You can switch out the currants with any dried berry or fruit.
2 cups all-purpose flour
1/4 cup sugar
1 1/2 teaspoons baking powder
1/8 teaspoon salt
1/8 teaspoon fresh ground nutmeg
1/4 cup COLD butter, cut up in small cubes
1/4 cup dried currants, or raisins
2 egg whites, beaten
1/3 cup milk
1 recipe Strawberry Cream Cheese
In a medium mixing bowl stir together the flour, sugar, baking powder, salt, and nutmeg. Using a
pastry blinder (cutter), cut in butter until mixture resembles large crumbs. Stir in currants. Make a well in the center of the flour mixture. In a small mixing bowl, stir together egg whites and milk. Add milk mixture all at once to flour mixture. Stir just until moistened. Over, or long mixing will make them hard like Hockey pucks. On a lightly floured surface, quickly knead dough Only 8 to 10 times. Just until nearly smooth. Roll or pat dough into a 8" to 9" circle, disk. Cut into 8 pie shaped wedges. Place into a 10" Dutch oven. Brush with milk. Bake at 400°f. oven with 10 charcoals on the bottom, and 15 to 16 on top, for 10 to 12 minutes. To prevent burning on the bottom, remove all bottom heat after 5 to 8 minutes, and bake with top heat only. Serve worm, with Strawberry Cream Cheese.
Strawberry Cream Cheese
In a mixing bowl, combine 8-once tub fat-free cream cheese and 4 tablespoons low-calorie strawberry spread.
Exchanges for Diabetics
Starch 1 1/2
Other Carbohydrates 1
Nutrition facts per scone
Total fat 7g
Saturated fat 4g