It’s been a long time since I’ve tried my hand at scones. It’s not that they’re complicated or anything. But my first attempt – (French Toast Scones with Maple Bacon Icing) -was so amazingly delicious, I feared any type of encore would fall flat.
After 2 and a 1/2 years, though, I was ready to try again. I was looking for something impressive. Something causing exclamations of “Wow, Mum!” And most importantly, something to distract them from the fact that I was basically serving up Campbell’s tomato soup for dinner.
Hey, even food bloggers get tired of being awesome all the time 🙂
I’m very happy to report that these reduced fat basil cheddar scones delivered. Cheddar in every bite, and the amazing aroma of fresh basil filling up your senses. Despite being a reduced-fat version, they were tender and moist and perfect for dipping into the soup. My only complaint about the recipe is it makes just 8 scones. There was a bit of a to-do over who got seconds 🙂
Non-bakers, fear not. Scones are a one-bowl “quick bread” with just a nano-second of kneading before plopping it on a baking sheet. No mixer required, and no yeast. Just the usual suspects: flour, baking powder, sugar, salt, eggs, milk, and butter, along with the star ingredients – basil and cheddar.
QUICK TIPS FOR MAKING THESE BASIL CHEDDAR SCONES :
–> Before kneading, be sure to flour the counter top or cutting board well before transferring the dough. This is not elastic-like bread dough, but a stickier quick-bread dough. You are only kneading the dough a handful of times, and with a light touch. Well-floured hands are the key to keeping it from sticking to you too much.
–> The butter really needs to be cold for this to work well. Keep the butter in the refrigerator until you are ready to incorporate it into the flour mixture.
–> If you don’t have a silicone baking mat or parchment paper, just lightly oil a baking sheet before placing the dough round on it.
Here’s how it goes, step by step, for those who are more “visual” learners 🙂
Reduced Fat Basil Cheddar Scones
Adapted from the All-New Complete Cooking Light Cookbook
Makes 8 scones
Prep time: 15 minutes Cook time:
2 cups all-purpose flour
1 tablespoons baking powder
2 teaspoon sugar
1/4 teaspoon salt
3 tablespoons chilled butter, cut into small pieces
3/4 non fat buttermilk (or substitute*)
2 large egg whites
3/4 cup shredded reduced fat sharp cheddar cheese
2 teaspoons chopped fresh basil (or 1 teaspoon dried)
*You can substitute 3/4 cup non fat milk with 2 teaspoons lemon juice stirred in for the buttermilk. Just allow the milk/juice mixture to sit for 5 minutes before using it.
Preheat oven to 400 degrees Fahrenheit. Prepare a baking sheet with a silicone baking mat, parchment, or a light coating of spray oil.
Lightly spoon flour into a dry measuring cup, level with a knife, and add to a large mixing bowl. Add the baking powder, sugar, and salt and stir with a mixing spoon or whisk to combine. Cut in the chilled butter pieces using a pastry cutter, or with two table knives. The flour mixture will resemble coarse crumbs when finished.
Beat the eggs and buttermilk lightly to together, and pour into the flour mixture. Stir just until moistened. Add the cheddar cheese and basil, and stir until incorporated.
Flour a clean surface (a counter top or large cutting board) and turn the dough out onto it. With well-floured hands, lightly knead the dough 5 or 6 times. Transfer the dough to the center of the prepared baking sheet, and pat into an 8″ – 9″ round. Cut the dough cross-wise into eight wedges.
Bake for 18-20 minutes, until lightly golden. Serve warm.
ENJOY!
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