Ingredients
- Vegetable oil spray
- 2 cups all-purpose flour
- 1/4 cup firmly packed dark brown sugar
- 1/4 cup stick margarine, made with corn oil
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg or allspice
- 1/8 teaspoon salt
- 1/2 cup dried cherries, dried cranberries or dried currants
- 3/4 cup low-fat buttermilk
- 2 tablespoons molasses or light treacle (golden syrup)
- All-purpose flour for rolling out dough
- 1 tablespoon fat-free milk
- 1 teaspoon sugar
Instructions
- Preheat the oven to 425F. Lightly spray a baking sheet with vegetable oil spray.
- In a food processor, process the flour, brown sugar, margarine, baking powder, baking soda, cinnamon, nutmeg, and salt until the margarine is evenly distributed in the mixture. Pour into a large bowl. Stir in the dried fruit.
- In a small bowl, whisk together the buttermilk and molasses. Add to the flour mixture, stirring just until moistened. Lightly flour a flat surface. Turn the dough out onto the surface. Pat into an 8 or 9 inch circle. Cut into 8 wedges. Place the wedges 2 inches apart on the baking sheet. Brush the wedges with the milk and sprinkle with the sugar.
- Bake for 15 minutes, or until brown. Transfer to plates.
Nutrition Information
(Per Serving) Serving Size: 1 scone; Calories: 246; Total Fat: 6.0g; (Saturated Fat 1.0g); Cholesterol: 1mg; Sodium: 312mg; Carbohydrate: 43g; Sugars: 15g; Dietary Fiber: 1g; Protein: 5g
Number of servings (yield): 8
