Low Fat Strawberry Scones PRINT
|1||cup fresh strawberries, cut into small pieces|
|1||cup all purpose flour|
|1||cup whole wheat flour|
|¼||cup sugar plus 1 tsp for topping|
|2||tsp baking powder|
|¼||(half stick) cup frozen butter|
|¾||cups 1% light buttermilk (cold)|
Preheat the oven to 400°.
Mix strawberries with 1 tbsp of sugar and set aside.
In a large bowl, mix all the dry ingredients.
Using the large holes of a cheese grater, grate the frozen butter into the flour. Mix well with flour.
In a medium bowl, mix the buttermilk, vanilla.
Using a fork, slowly stir in the wet ingredients to the dry ingredients, until all the mixture is moistened. Do not over work the dough. Fold in the strawberries.
Line a cookie sheet with a Silpat, or parchment paper. Drop 8 equal large spoonfuls onto the cookie sheet (to avoid tough scones, do not press or compact). Bake in the center rack 18 minutes. Remove and let them cool about 5 minutes before eating.
Calories: 201.1 • Fat: 6.5 g • Protein: 4.5 g • Carb: 32.2 g • Fiber: 2.7 g