Low Fat Mini-Scones

by Anne Bennett on April 29, 2011

This morning I arose at 4:30 am to watch the royal wedding live on TV. In honor of merry old England, I also made mini-scones and took them to my Friday morning Weight Watchers meeting.

I was concerned that they might not be very tender, as there is very little butter in them. And although no one in a blind taste test would mistake them for Starbucks scones, they had a unique texture that was almost universally enjoyed. People asked for the recipe.

I am honored to say that the recipe hails from wunderkind cook, Rachel Ciordas, “Dean of Deliciousness” at the Culinary Center of Kansas City. Rachel said that she developed the scones from Irish soda bread, and indeed, they reminded me of soda bread: not too sweet, wheaty, substantial.

Low-Fat Orange Cherry Mini-Scones

1 cup all-purpose flour
1/4 cup packed brown sugar
1 t. baking powder
1 t. baking soda
1/2 t. salt
2 T. cold butter
2 cups whole wheat flour (I used whole wheat pastry flour)
1/4 cup regular rolled oats
1 1/2 cups low-fat buttermilk
1 t. vanilla extract
1 T. grated orange zest
1/2 cup chopped dried cherries
1 egg white
2 T. Turbinado sugar (sugar in the raw)

Combine all-purpose flour, sugar, baking powder, baking soda and salt in a large bowl. Cut in butter with a pastry cutter or fork until mixture forms fine crumbs. Stir in whole-wheat flour, oats and cherries.

Combine buttermilk, zest and vanilla and add to dry mixture, stirring gently and just enough to form a dough. If mixture seems too dry, add a touch of buttermilk just until dough holds together. The dough shouldn’t be too sticky. Mix with hands briefly if necessary.

Turn dough onto a baking sheet lined with parchment paper and pat into an 8-inch square. Cut dough into 30 small triangles or wedges and separate wedges just slightly on the sheet. Brush egg white over dough and sprinkle evenly with turbinado sugar. Bake at 400° for 13 to 15 minutes or until golden. Remove from pan; cool 2 minutes on wire racks. Serve warm or at room temperature.

Rachel says that you can use raisins instead of cherries, in which case you might want to eliminate the orange zest and add 1 t. cinnamon.

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