Serve slightly sweet, currant-dotted cornmeal scones instead of plain cornbread. No one will suspect it has only 3 grams of fat.
Makes 16 servings
|1/2||cup dried currants|
|1||cup warm water|
|1-1/3||cups all-purpose flour|
|1/2||cup plus 1 teaspoon sugar, divided|
|1-1/2||teaspoons baking powder|
|1/2||teaspoon baking soda|
|1/4||cup (1/2 stick) cold margarine, cut into 4 pieces|
|1/4||cup plain nonfat yogurt|
|3||tablespoons fat-free (skim) milk|
|1||egg, lightly beaten|
|1||egg white, lightly beaten|
- Preheat oven to 375°F. Lightly spray baking sheet with nonstick cooking spray; set aside. Place currants in small bowl. Add water; let stand 10 minutes. Drain and discard water.
- Combine flour, cornmeal, 1/2 cup sugar, baking powder, baking soda and salt in large mixing bowl. Cut margarine into flour mixture with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in currants.
- Combine yogurt, milk and whole egg in small bowl. Add to flour mixture, stirring just until dry ingredients are moistened. Turn out dough onto lightly floured surface; knead 5 or 6 times. Shape dough into 8-inch round. Place on prepared baking sheet. Brush with egg white; sprinkle with remaining 1 teaspoon sugar. Cut into 8 wedges. Bake 20 minutes or until lightly browned. Place on wire rack to cool. Cut each wedge in half.
|Serving Size:||1 scone (1/16 of total recipe)|
|Calories from Fat||23 %|
|Total Fat||3 g|
|Saturated Fat||1 g|
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