Recipe Makeover: Cream Scones
Fruity, whole-grain, buttery goodness with 60% less fat
Scones fall into one of two traditions: The English version is very dry and crumbly, a platform on which to slather jam and clotted cream (a thicker take on the whipped variety). The Americanized scone folds the cream directly into the batter, along with a hefty dose of butter and sugar. Either way, you've got a start to the day that can approach 500 calories. Here we lighten the scone while nodding to both traditions.
12 grams saturated fat
29 grams total fat
4.6 grams saturated fat
11.7 grams total fat
Replaces heavy cream to save 50 calories and 4.5g saturated fat per scone. Vanilla and orange zest add sweet and floral notes.
Instead of rolling the dough (which is very wet), we scoop and drop it, making prep easier and allowing for crisp browned edges.
Plumping dried fruit in juice adds more vivid flavor. Fresh fruit would add too much moisture and dilute the buttery batter.