Low Fat Scones

In bowl or processor mix:

2 cups all-purpose flour
1 tablespoon sugar
1/4 teaspoon baking soda
2 1/2 teaspoons baking powder

Cut in 5 tablespoons (cold) shortening with pastry blender or if using processor pulse into dry ingredients until crumbly.

If using processor pulse in 3/4 cup buttermilk until ingredients are just mixed. If using bowl method incorporate with fork.

At this point, mix into batter (by hand) 3/4 cup chopped dried fruit (raisins, dates, cherries, cranberries, blueberries, figs etc.) OR 1 tablespoon cinnamon.

Separate into 2 portions. Roll each portion into a round on a floured surface to about 1/2-inch thick. Cut each round into 6 triangle shapes. Place on greased baking sheet. Sprinkle tops with granulated sugar.

Bake at 400° for 20 minutes, or until nicely browned. Serve hot.
Makes about 1 dozen scones.

I have made and served these as a luncheon/dinner scone and incorporated herbs (basil, thyme, rosemary etc.) into the batter instead of dried fruit or cinnamon and they were a big hit. A nice change of pace from the usual rolls or biscuits.) If you do this method brush tops of unbaked scones with egg wash before baking.
Judy/Buffalo

http://www.nancyskitchen.com