Prep 15 mins
Cook 20 mins
It's so nice to feel that your indulging when your really behaving yourself quite nicely! These are low fat and, if you swap the small amount of sugar for Splenda, they are sugar free. I do recommend using butter instead of a substitute. It doesn't ask for much and the result is worth it.
- 2 1⁄2 cups flour
- 1⁄2 teaspoon salt
- 2 tablespoons butter
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1⁄2 cup raisins
- 7⁄8 cup milk (2% is ok)
- Mix flour and salt in a bowl.
- Rub in the butter with your fingers or a pastry blender.
- Add the sugar, baking powder, and raisins and mix together well.
- Add the milk and mix into a loose dough. Turn onto a floured board and knead until smooth (about 10 times).
- Roll out and cut the dough into eighths.
- Place on a lightly floured baking sheet, then brush the top of each scone with milk and sprinkle with sugar.
- Bake for 15 to 20 minutes in preheated 400º oven.
- When done transfer to a wire rack to cool.
That's great that they have less fat than some other scones. The texture is a bit too dry. But they were great soaked in coffee. They're good with the raisins. Thanks Annacia :) Made for Zaar Star Game
These scones are wonderful! They have a flaky texture with a nice crunchy crust and the raisins are such a nice addition! The low amount of sugar used is perfect for me as I like my scones to be just slightly sweet with most of the sugar coming from the fruit added to the dough. I made only half the recipe for my sis and me and ended up with 4 big scones cut out with my Easter cookie cutters. YUM, YUM, YUM!!!! THANKS SO MUCH for sharing yet another winning scone recipe with us, Annacia! Made and reviewed for Veggie Swap #21 April 2010.
Very nice scones - just a tad cakey, but so much lower in fat that you cannot complain. I added some dried cranberries to them, and we really enjoyed them with clotted cream (how I prefer my fat on scones!)