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Top Of The Mornin' With Irish Scones
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Traditionally, scones (pronounced to rhyme with "lawns") were triangular, slightly sweet, and baked on griddles. Today's versions can be either sweet or savory, come in all shapes and sizes, and are almost always baked in the oven. The simplicity of baking scones makes it easy to create new renditions of this teatime classic. Scones work equally well with tea and breakfast fare or as a snack. In England, scones are traditionally served with jam or clotted cream and berries. Try topping yours with 100% fruit spread or a bit of light cream cheese and strawberries. Just be sure to add in the appropriate exchange value for whichever topping you choose. Follow these tips for tender, flaky biscuits and scones:
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The Irish have
the Blarney Stone and the gift of gab. They also have a genius for turning simple,
unassuming ingredients into dishes glowing with comfort and flavor. Once in Ireland, even confirmed oatmeal haters are seduced by the charms of nutty tasting steel-cut oats served as a steaming porridge bathed in icy, tangy buttermilk. And falling in love with "champ," potatoes mashed with scallions and creamy hot milk, is even easier. Lavish amounts of dairy products, from milk and buttermilk to cream and freshly-churned butter, increase the allure of many classic Irish dishes. Although these embellishments might be acceptable as treats or vacation-time indulgences, all that fat and cholesterol does not make for sound eating on a regular basis. Fortunately, some of Ireland's familiar dishes can be made using leaner dairy products, as proven by these scones. (Admittedly, scones originated in Scotland, but the intriguing combination of caraway seeds and currants, traditionally associated with Irish soda bread, makes this version appropriate for St. Patrick's Day, when good spirits see the Irish in everything.) These scones use buttermilk instead of heavy whipping cream. A by-product in making butter, buttermilk, contrary to its name, can be a lean product. Whole buttermilk contains eight grams of fat per cup. The reduced-fat version has half that – just four grams – and fat-free buttermilk is also available. These scones may seem as sweet as an Irishman's brogue, but they call for a minimal amount of sugar. Instead, they get wholesome sweetness from a lavish measure of dried currants. Interestingly, we have the Celts to thank for the name of this fruit, which looks like a miniature raisin. Originally called "raisins of Corinth" because they were made from small grapes from Greece, the name was shortened to Corinths, then later corrupted to "currants." Blending some whole wheat flour with white flour gives these scones a nutty flavor, yet retains the light texture of British baked goods made with whole-meal flour – a finer and lighter version of America's whole wheat flour. AICR Dana Jacobi is the author of The Joy of
Soy, and recipe creator for AICR's book, Stopping Cancer Before
It Starts.
IRISH
BUTTERMILK SCONES 1-1/3 cups all-purpose flour Preheat oven to 375 degrees. Coat a baking sheet with cooking oil spray. In a large bowl, mix together all-purpose flour, whole wheat flour, sugar, baking powder, baking soda and salt until well combined. Mix in currants and caraway seeds. In a separate bowl, whisk together egg, buttermilk and butter. Add liquid mixture to dry ingredients, mixing with a wooden spoon just until they are blended and form a fluffy, moist dough. Using one-sixth at a time, transfer dough by spoonfuls onto the prepared baking sheet, spacing the 6 scones 3 inches apart. Bake scones 20 to 22 minutes or until scones are lightly browned on top and feel firm when pressed in the center. Transfer scones from pan to wire rack and cool slightly. Serve hot, accompanied by your favorite jam. Makes 6 Scones. Ed. Note: Always be sure to INCLUDE the Carbohydrates or Exchanges as part of your daily meal plan, but not as an EXTRA outside of your normal carbohydrate allowance. Although low in fat, the carbohydrates per serving in this recipe are a bit higher than we like to recommend per serving, so you should consider this a special treat. Per Scone: 266 Cal; 6 g Total Fat (3 g Sat Fat); 47 g Carb; 47 mg Cholesterol; 414 mg Sodium; 6 g Protein; 3 g Dietary Fiber; 20 g Sugars. Exchanges: 1 Starch; 1 Fruit; 1 Milk; 1 Fat.
CRANBERRY-WALNUT
SCONES 2 cups all-purpose white flour Preheat oven to 425°F. Lightly oil a baking sheet or coat it with nonstick cooking spray. In a large bowl, stir together flour, 1/4 cup brown sugar, baking powder and salt. With a pastry blender or your fingertips, cut in butter until the mixture resembles coarse crumbs. Stir in cranberries and walnuts. Make a well in the center and gradually stir in buttermilk to form a ball. Knead lightly. Do not overwork; the dough will be sticky. Divide the dough in half. On a lightly floured surface, pat or roll each portion into an 8-inch round, about 1/2-inch thick. Cut each round into 8 triangles. Place the scones on the prepared baking sheet. Brush the tops with buttermilk and sprinkle with the remaining 1 Tablespoon brown sugar. Bake for 14 to 18 minutes, or until golden brown. Serve warm. Makes 16 Scones. Per Scone: 115 Cal; 3 g Total (1 g Sat Fat); 21 g Carb; 4 mg Cholesterol; 140 mg Sodium; 3 g Protein. Exchanges: 1-1/2 Starch; 1/2 Fat.
FESTIVE
FRUITED SCONES 2 cups all-purpose flour Preheat oven to 425°F. Coat a baking sheet with nonstick cooking spray and set aside. In a bowl, combine flour, sugar, baking powder, baking soda and salt. Cut in margarine until the mixture resembles fine crumbs. Add fruit and orange peel. Stir in buttermilk until a soft dough forms. Do not over-stir. Turn onto a floured surface and knead gently for 2 to 3 minutes. Shape into a ball. Roll into a 7-inch circle and cut into 10 wedges; place on prepared baking sheet and brush with skim milk. Bake for 12-15 minutes or until lightly browned. Serve warm. Yield: 10 Scones. Per Scone: 148 Cal; 4 g Total Fat (1 g Sat Fat); 25 g Carb; 1 mg Cholesterol; 296 mg Sodium; 3 g Protein. Exchanges: 2 Starch; 1/4 Fruit; 1 Fat. DILL-SOUR
CREAM SCONES 2 cups all-purpose flour Preheat oven to 425°F. Combine flour, baking powder, baking soda and salt in large bowl. Cut in margarine with pastry blender until mixture resembles fine crumbs. Beat eggs with a fork or whisk in small bowl. Add sour cream and dill; beat until well combined. Stir into flour mixture until mixture forms a soft dough that leaves sides of bowl. Turn dough out onto a well-floured surface. Knead dough 10 times. Roll dough out into a 9 x 6-inch rectangle, using a floured rolling pin. Using a floured knife, cut dough into 6 (3-inch) squares. Cut each square diagonally in half, making 12 triangles. Pleace triangles 2 inches apart, on ungreased baking sheets. Bake 10 to 12 minutes or until golden brown. Cool on wire racks for 10 minutes and serve warm. Makes 12 Scones. Per Scone: 123 Cal; 5 g Total Fat (1.6 g Sat Fat); 17 g Carb; 39 mg Cholesterol; 257 mg Sodium; 3 g Protein. Exchanges: 1 Starch; 1 Fat.
GREEN
CHILI SCONES 1 cup unbleached flour Preheat oven to 400°F. Lightly coat a baking sheet with cooking spray and set aside. In a large bowl, mix together flour, cornmeal, baking powder, and cumin. Using a pastry blender or 2 forks, cut in margarine until mixture forms coarse crumbs. Stir in chilies. Beat together eggs and milk until well blended. Set aside 2 Tablespoons of the mixture. Add remaining egg mixture to flour mixture, stirring until dough is evenly moistened. Transfer dough to a floured board; knead lightly until dough holds together. Divide dough in half. Pat each half into a 6-inch round about 3/4-inch thick. Place rounds far apart on prepared baking sheet. With a sharp knife, cut each round into 6 wedges. Slightly separate wedges on baking sheet. Brush with reserved egg mixture. Bake for 16 to 18 minutes, until golden brown. Serve hot or warm. Best eaten same day; freeze for longer storage. Makes 12 Scones. Per Scone: 129 Cal; 5 g Total Fat; 17 g Carb; 36 mg Cholesterol; 143 mg Sodium; 3 g Protein; 65 mg Potassium. Joslin Dietary Exchanges: 1 Bread/Starch; 1 Fat.
DATE SCONES 2 cups all-purpose flour Preheat oven to 400°F. Coat a baking sheet with cooking spray and set aside. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients in a bowl; cut in margarine with a pastry blender or 2 knives until mixture resembles coarse meal. Add dates; toss well. Combine milk and syrup; add to flour mixture, stirring just until moist (dough will be sticky). Turn dough out onto a lightly floured surface; knead lightly 4 or 5 times with floured hands. Pat dough into an 8-inch circle on prepared baking sheet. Cut into 12 wedges, cutting into but not through the dough. Bake at 400° for 17 minutes or until golden. Serve warm. Yield: 12 Scones. Per Scone: 172 Cal; 5 g Total Fat (1 g Sat Fat); 29 g Carb; 0 mg Cholesterol; 190 mg Sodium; 3 g Protein; 1 g Dietary Fiber. Exchanges: 1 Starch; 1 Fruit; 1 Fat.
BUTTERMILK-APRICOT
SCONES 2 cups all-purpose flour Preheat oven to 400°F. Coat a baking sheet with cooking spray and set aside. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients in a bowl; cut in margarine with a pastry blender or 2 knives until mixture resembles coarse meal. Add apricots; toss well. Combine egg, buttermilk, and nectar; add to dry ingredients, stirring just until moist (dough will be sticky). Turn dough out onto a lightly floured surface and knead 4 or 5 times with floured hands. Pat dough into a 9-inch circle on prepared baking sheet. Cut dough into 12 wedges, cutting into but not through bottom of dough. Brush egg white over surface of dough and sprinkle with 1 Tbsp sugar. Bake for 15 minutes or until golden. Serve warm. Yield 12 Scones. Per Scone: 148 Cal; 5 g Total Fat; 24 g Carb; 18 mg Cholesterol; 184 mg Sodium; 3 g Protein; 1 g Dietary Fiber. Exchanges: 1 Starch; 1/2 Fruit; 1 Fat.
STREUSEL-OAT
SCONES 2 cups all-purpose flour Preheat oven to 450°F. Coat a baking sheet with cooking spray and set aside. Combine first 5 ingredients in a large bowl; cut in 1/4 cup margarine with a pastry blender until mixture resembles coarse meal. Add buttermilk, stirring just until dry ingredients are moistened. Turn dough out onto a baking sheet coated with cooking spray. Pat dough into an 8-inch circle. Combine oats and remaining 3 ingredients. Gently pat oats mixture into surface of dough. Cut dough into 12 wedges (do not separate wedges!) Bake for 15 minutes or until lightly browned. Serve warm. Yield 12 Scones. Per Scone: 169 Cal; 5 g Total Fat (1 g Sat Fat); 27 g Carb; 0 mg Cholesterol; 208 mg Sodium; 3 g Protein. Exchanges: 2 Bread/Starch; 1 Fat.
STRAWBERRY-PECAN
SCONES 2 cups all-purpose flour Preheat oven to 400°F. Coat a baking sheet with vegetable cooking spray and set aside. Combine first 5 ingredients in a large bowl; cut in margarine with a pastry blender until mixture resembles coarse meal. Add yogurt, stirring just until dry ingredients are moistened (dough will be sticky). Turn dough out onto a lightly floured surface; knead 4 or 5 times, using floured hands. Pat dough into an 8-inch circle on prepared baking sheet. Cut dough into 12 wedges, cutting into, but not through, dough; make a small slit in center of each wedge. Place 1 teaspoon strawberry spread on each slit; sprinkle with pecans. Bake for 13 minutes or until golden. Serve warm. Yield: 12 Scones. Per Scone: 147 Cal; 4 g Total Fat (1 g Sat Fat); 24 g Carb; 1 mg Cholesterol; 215 mg Sodium; 3 g Protein. Exchanges: 2 Bread/Starch; 1 Fat.
TART
CHERRY & VANILLA SCONES 3/4 cup dried tart cherries Combine cherries and boiling water in a bowl; cover and let stand 10 minutes or until softened. Drain; set aside. Preheat oven to 400°F. Coat a baking sheet with cooking spray and set aside. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients in a large bowl; cut in margarine and shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Combine cherries, yogurt, milk, and extracts; add to flour mixture, stirring just until moist (dough will be sticky). Turn dough out onto a ightly floured surface; knead lightly 4 times with floured hands. Pat dough into an 8-inch circle on prepared baking sheet. Brush egg white over dough, and sprinkle with 2 tsp sugar. Cut dough into 8 wedges, cutting into but not through dough. Bake for 18 minutes in preheated oven, or until golden. Serve warm. Yield: 8 Scones. Per Scone: 244 Cal; 6 g Total Fat (1.5 g Sat Fat); 42 g Carb; 1 mg Cholesterol; 254 mg Sodium; 5 g Protein; 2 g Dietary Fiber. Exchanges: 2 Starch; 1 Fruit; 1 Fat.
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