Best 4 Low Fat Wholemealhoney Scones Recipes

RECIPES

Steps:

• Step 1:Preheat oven to 220°C (200°C fan, 400°F, gas mark 6).Step 2:Sieve the flour and baking powder into a mixing bowl, add low fat spread, and rub in to make breadcrumb texture. Stir in sugar and salt.Step 3:Beat the egg in a measuring jug, and add just enough milk to make up 150ml liquid.Step 4:Add the egg mix to the dry ingredients a little at a time and mix with a knife. You may not need all the egg mix, but keep to use as a glaze. It is at this point that you will need to add the sultanas. When the mixture begins to come together, use your hands to collect the dough together - it should be soft but not sticky.Step 5:Turn the dough out onto a well floured board, and pat out to depth of about 2cm. Cut out rounds and put on baking tray, glaze with remaining egg mix and put into top of oven for between 12-15 minutes until risen and golden.Step 6:For the crushed strawberries: Place the strawberries into a large bowl and add the sugar. Lightly mash, using the back of a fork or a potato masher. Do not over mash.Step 7:Split the scone, and spoon the crushed strawberries over one half and add a small dollop of the low fat cream. Replace the top and enjoy.Step 8:Tip: Replace the sultanas with dried cranberries or cherries or leave the fruits out completely if preferred.

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!

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.

LOW FAT CINNAMON SCONE

Steps:

• Preheat oven to 400 degrees F (200 degrees C)Lightly grease two baking sheets.
• In a large bowl, combine flour, cream of tartar, baking soda, salt and sugar. Add the applesauce, water and milk; mix well.
• Drop large rounded spoonfuls of batter onto prepared baking sheets.
• Bake at 400 degrees F (200 degrees C) for 15 minutes. Let cool before serving.