Fruited Scones Recipe
Ingredients
| All purpose flour | 2 Cup (16 tbs) | |
| Baking powder | 1 Tablespoon | |
| Baking soda | 1/4 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Sugar | 1 Tablespoon | |
| Orange rind | 1/2 Teaspoon, grated | |
| Margarine | 3 Tablespoon | |
| Mixed dried fruit | 1/2 Cup (16 tbs), diced | |
| 3/4 cup nonfat buttermilk | ||
| All purpose flour | 1 Tablespoon | |
| Skim milk | 1 Tablespoon | |
| Vegetable cooking spray | ||
| Sugar | 2 Teaspoon | |
Directions
1. Combine first 6 ingredients in a medium bowl; cut in margarine with a pastry blender until mixture resembles coarse meal. Stir in dried fruit. Add buttermilk, stirring with a fork just until dry ingredients are moistened.
2. Sprinkle 1 tablespoon flour evenly over work surface. Turn dough out onto floured surface, and knead 10 to 12 times. Roll dough into an 8-inch circle, and cut into 10 wedges. Brush evenly with skim milk.
3. Transfer wedges to a baking sheet coated with cooking spray. Sprinkle evenly with 2 teaspoons sugar. Bake at 425° for 15 minutes or until golden. Serve warm.
2. Sprinkle 1 tablespoon flour evenly over work surface. Turn dough out onto floured surface, and knead 10 to 12 times. Roll dough into an 8-inch circle, and cut into 10 wedges. Brush evenly with skim milk.
3. Transfer wedges to a baking sheet coated with cooking spray. Sprinkle evenly with 2 teaspoons sugar. Bake at 425° for 15 minutes or until golden. Serve warm.
Chef
