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Recipe Makeover: Cream Scones

By Sidney Fry, MS, RD
February 25, 2014
Photo: Randy Mayor
Fruity, whole-grain, buttery goodness with 60% less fat
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Cream Scones, Slimmed Down

Photo: Randy Mayor
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.

Classic
475 calories 
12 grams saturated fat
29 grams total fat

Makeover
261 calories
4.6 grams saturated fat
11.7 grams total fat

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Healthier Scone Tip #1: Part-Skim Ricotta Cheese

Photo: Randy Mayor
Replaces heavy cream to save 50 calories and 4.5g saturated fat per scone. Vanilla and orange zest add sweet and floral notes.

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Healthier Scone Tip #2: Free-Form Drop Method

Photo: Randy Mayor
Instead of rolling the dough (which is very wet), we scoop and drop it, making prep easier and allowing for crisp browned edges.
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Healthier Scone Tip #3: Dried Cherries + Fresh OJ

Photo: Randy Mayor
Plumping dried fruit in juice adds more vivid flavor. Fresh fruit would add too much moisture and dilute the buttery batter.

 

 

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