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    Fresh Strawberry Scones (lowfat)


    Source of Recipe


    Krystine's Healthy Gourmet Bakery Cookbook

    List of Ingredients





    2 1/2 cups + 1 tbl. flour
    2 teaspoons baking powder
    1/2 teaspoon baking soda
    1/4 cup sugar
    4 tablespoons butter, softened
    1/4 cup nonfat sour cream
    1/3 cup liquid egg substitute
    1 teaspoon vanilla
    3/4 cup fresh or frozen strawberries -- chopped, drained

    Recipe



    Preheat oven to 400ºF. Spray a baking sheet with cooking spray. In a medium bowl, sift together the 2 1/2 cup flour, baking powder, baking soda, and sugar. Work in the butter and sour cream with your fingers until the dough resembles rolled oats. Add egg substatute and vanilla, and with your fingers, combine mixture until well incorporated. Sprinkle the 1 tbl. of flour over the strawberries to absorb juice. Add floured strawberries and mix until evenly combined. Using an ice cream scoop, drop the batter in mounds about 2 inches apart onto prepared baking sheet. Bake 20-25 minutes or until lightly browned. Serve warm. Makes 16.

 

 

 

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