Low Fat Wholemealhoney Scones Recipes

THE ULTIMATE HEALTHY BLUEBERRY SCONES

Steps:

• Preheat the oven to 425°F, and line a baking sheet with a silicone baking mat or parchment paper.
• In a medium bowl, whisk together the flour, baking powder, and salt. Cut in the butter with a pastry cutter or the back of a fork until the mixture resembles fine crumbs. Make a well in the center, and add in the Greek yogurt, maple syrup, 3 tablespoons of milk, and vanilla. Stir until just incorporated. Gently fold in the blueberries.
• Using a spatula, shape the dough into a ¾" tall circle on the prepared baking sheet. Brush with the remaining milk. Slice the circle into 8 triangular segments with a sharp knife. Bake at 425°F for 18-22 minutes, or until the tops are lightly golden. Cool on the pan for 5 minutes before transferring to a wire rack.

LOW SYN CHEESE SCONES

Steps:

• Pre heat oven to 200c/180c Fan/ Gas mark 6.
• Crack the eggs into a bowl and add half of the cottage cheese. I suggest using a hand blender to mix this together or whisk at a very high speed.
• Add the remainder of the cottage cheese along with the salt and pepper. Continue to mix until you have a smooth paste.
• Add the Smash, baking powder and grated cheese. Fold together until you form a dry dough like mixture.
• Spray a baking tray with Frylight or line with grease proof paper.
• Form 7 Scone like shapes and place onto the tray. Spritz the tops with a little Frylight and place into the oven for 20 - 25 minutes or until golden brown.
• Allow to cool on a wire rack or plate before serving with your choice of filling.

WHOLE-WHEAT BUTTERMILK SCONES WITH RAISINS AND OATMEAL

Steps:

• Preheat oven to 400 degrees. Line a baking sheet with parchment.
• Sift together flours, baking powder, baking soda, sugar and salt. Stir in oatmeal. Rub in butter, or place in a stand mixer fitted with the paddle and beat at low speed, or pulse in a food processor, until incorporated. Add buttermilk and raisins and mix just until dough comes together.
• Transfer to a lightly floured work surface and gently shape into a 1/2-inch thick rectangle. Cut either into 2-inch circles with a biscuit cutter or into 6 squares, then cut each square in half on the diagonal. Transfer to baking sheet. Bake 15 minutes, until browned on the bottom. Flip over, bake 2 more minutes, and remove from the heat. Serve warm or allow to cool.

LOW-FAT WHOLE WHEAT CRANBERRY PECAN SCONES

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Whisk whole wheat flour, brown sugar, baking powder, baking soda, and salt together in a large bowl. Cut in butter with a pastry blender until coarse crumbs form. Stir in cranberries and pecans. Mix in skim milk until dough comes together and is the consistency of cookie dough.
• Turn dough out onto a lightly floured surface. Pat into a 1-inch thick round. Cut into 8 wedges with a greased knife. Arrange 2 inches apart on the baking sheet.
• Bake in the preheated oven until golden brown, 12 to 15 minutes. Transfer to a wire rack to cool, about 15 minutes.

LEMON SCONES, LOW FAT

Steps:

• Heat oven to 400°F Coat baking sheet with cooking spray.
• In large bowl, combine flour, baking powder, cardamom or coriander, salt, and the 2 tablespoons sugar.
• Drizzle with oil and mix with fork until evenly distributed.
• Reserve 1 tablespoon egg whites.
• Stir yogurt, lemon peel, and remaining egg whites into flour mixture.
• Stir gently with fork until mixture holds together.
• Turn onto lightly floured surface.
• Knead about 8 strokes to mix dough thoroughly.
• Pat out dough to form 8-inch circle.
• With sharp knife, cut evenly into 8 wedges.
• Arrange wedges, about 1 inch apart, on prepared baking sheet. Brush with reserved egg whites.
• Sprinkle with 1 tablespoon sugar.
• Bake 15 minutes, or until golden brown.

HONEY WHOLEMEAL SCONES

Steps:

• Combine dry ingredients in a bowl. Rub in butter until mixture resembles coarse crumbs. Stir in honey and add as much milk as needed to form a soft dough.
• Turn out onto a floured surface and knead lightly. Pat down to desired thickness and cut out scones of desired size (I use a 7.5 cm glass).
• Bake at 220 °C for about 8 minutes.

LOW FAT WHOLEMEAL/HONEY SCONES

Steps:

• Pre-heat oven to 200°C.
• Sieve the self rising flour and the whole meal flour together. Mix by letting it flow through your fingers for air.
• Add the baking soda and continue to mix.
• Next chop the margarine into small cm squares and drop into the mix. Break down the margarine with your fingers till all of the clumps are gone.
• Add 8 drops of lemon juice to the milk. Then slowly add the low fat milk into the mix. I use a knife to work in the milk to keep as much air in the mix.
• Continue adding milk until mix is moist and add in the honey.
• Powder you chopping board with flour and kneed the mix for a few second so as not to force out the air. Maneuver the mix like a pizza base and lay flat on board.
• Cut into 6 - 8 pieces and roll into shape about 1" to 1 &1/2 " thick and place on floured baking tray.
• Place in pre-heated oven for 10 - 15 minutes. Cool and enjoy!