Wednesday, August 6, 2008

Lowfat Fruit-Stuffed Scones

Recipe- Lowfat Fruit-Stuffed Scones

A couple of days ago, we returned from a long weekend visiting my parents. Now, for the first time since the beginning of June, we are able to finally unpack the suitcases and put them away—we’re back here at the farm for a whole 11 days!

I enjoy spending time with my parents, and a bonus in the summer is that they are very generous with the produce from their garden. I returned home with two bags of zucchini, yellow squash, cucumbers, peppers, pole beans, and tomatoes! And ten (yes ten) pounds of blueberries which my Dad picked at his friends’ farm on Sunday morning. Fortunately we were able to consume the plethora of produce which our friends Dary and Caroline brought to us the previous weekend, and now have this fresh bounty to feast upon. I love summer!

Now to go back in time a bit since I have a lot of recipes from the past few weeks, waiting to be posted here..

When Jack and I went to Massachusetts in June we decided to stay at my parents’ house overnight, leaving from there early the following morning, to decrease the length of our trip a bit. Mom gave us a large plastic container of scones and muffins to eat on the way, and to store in the freezer at the rental house for breakfasts. We enjoyed her strawberry-stuffed scones so much that I just had to have the recipe and make them for our guests. Twice!

First, when Jenni came to the lake house a few weeks ago, we made these for a breakfast. Although they were very good, we both agreed that the scones needed just a touch of additional moistness. The second time I made these, for our guests the following weekend, I added just a couple of tablespoons of canola oil and it made a big difference. I also replaced buttermilk with vanilla yogurt. It seems to me that, whenever I do lowfat baking, the items that I make with yogurt seem to be lighter in texture than those I prepare with buttermilk.

Now, these scones are not made with butter. Nope, none at all! The fat comes from yogurt or buttermilk and whatever is in lowfat Bisquick. And, now, canola oil. These are also made healthy by using white whole wheat flour and oatmeal. And they are delicious.

I made one round with strawberry jam and strawberries, the other with blueberry jam and blueberries. When the temps fall a bit and I can turn on the oven again, I want to try peaches and peach jam. But the possibilities are practically endless (ooh, raspberries!!!).

* Exported from MasterCook *

Fruit-Stuffed Scones

Recipe By : Vicci (and her Mom)
Servings: 12

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 3/4 cups rolled oats
2 1/4 cups white whole wheat flour
1 1/2 cups Bisquick Heart Smart
1 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup sugar
1 large egg
1 large egg white
2 tablespoons canola oil
1/4 cup skim milk
1/2 cup lowfat vanilla yogurt
2 teaspoons vanilla extract
1/4 cup jam
1 1/4 cups sliced fruit

Preheat oven to 400F. Line a large baking sheet with parchment and set aside. Sprinkle a large cutting board with flour and have extra nearby.

In a large bowl, mix together the dry ingredients (oats through sugar). Set aside.

In a smaller bowl, beat the egg and egg white lightly. Add the oil, yogurt, milk, and vanilla and whisk to blend.

Make a "well" in the center of the dry mixture and pour the egg mixture into it. Use a large wooden spoon to mix (it will seem rather dry). Dump this mixture out onto the floured board and pull together into a mound. Knead about 6 or 7 times (add drops of milk if it seems to be too dry). Divide into 4 equal pieces.

Pat 2 of the pieces of dough out into a 7" circle, about 3/8" thick. Place on the parchment-lined baking sheet. Pat the remaining 2 circles out into the same-sized circles. Divide the jam between the two pieces of dough which are on the baking sheet and spread to about 1" of the edge. Divide the fruit between the 2 dough circles and arrange in a single layer (these can overlap slightly).

With water, moisten the outer edges of both of the fruited circles. Place a dough round on top of each of the fruit-topped rounds. Pinch the edges to seal.

Deeply score each into 6 sections (cut about 3/4 of the way through, but not the whole way). Brush tops with milk, sprinkle with Demerara sugar.

Bake for 18-20 minutes or until the bottom is a deep golden brown. Remove from oven, allow to stand for 5 minutes, then remove to a cooling rack and cool for 10 minutes before breaking apart and serving.

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Per serving: 386 Calories (kcal); 6g Total Fat (1g saturated); (14% calories from fat); 6g fiber; 11g Protein; 69g Carbohydrate; 16mg Cholesterol; 614mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 7 1/2 Fat; 1 Other Carbohydrates