Recipe Details

Number of Servings: 16

Serving Size: 1 scone

Scones are great for breakfast, snacks, and of course for afternoon tea. In England, scones are traditionally served with jam or clotted cream and berries. Top yours with 100 percent fruit spread or a bit of light cream cheese and strawberries. Just be sure to add in the appropriate exchange value for whichever topping you choose. Raisins or currants are used in this recipe, but you can substitute an equal amount of other dried fruits like apricots, cherries, or cranberries, if you prefer.

Name: Amount:
margarine 3 Tbsp
all-purpose flour,plus 2 tablespoons of flour added 2 cup
sugar 1 Tbsp
baking powder 1.50 tsp
baking soda 0.50 tsp
salt 0.25 tsp
milk, fat-free (skim) 0.50 cup
raisins or currants 0.25 cup
orange zest, grated 1 tsp
1:

Preheat the oven to 450 degrees F. Spray a cookie sheet with a generous amount of butter-flavored nonstick pan spray.

2:

In a food processor or large bowl using a pastry blender, cut the margarine into 2 cups of the flour until the mixture resembles coarse crumbs. Add the sugar, baking powder, baking soda, and salt. Stir or process just until blended. Add the milk; stir or process just until the dry ingredients are moistened. Stir in the raisins and orange zest.

3:

Gather the dough into a ball and roll out on a board lightly floured with the remaining 2 tablespoons flour to a thickness of 1/2 inch. Cut into rounds using a 2-1/2-inch cookie cutter or slice with a knife into 16 triangles. Place on the prepared cookie sheet.

4:

Bake for 7 to 10 minutes, or until the scones are lightly browned. Serve warm.

Nutritional Information (per serving)
Calories 94
Calories from Fat 21
Total Fat 2g
Saturated Fat 0g
Cholesterol 0mg
Sodium 139mg
Potassium n/a
Carbohydrates 16g
Dietary Fiber 1g
Sugars 3g
Protein 2g
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a
Folic Acid n/a
Dietary Exchange 1 Starch1/2 Fat