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Add a photoRaciónes: 12
Ingredientes
- 2 c. flour
- 1/4 c. sugar
- 1 tsp baking soda
- 1 tsp cream of tartar
- 1/4 c. crystallized ginger finely minced (found in the spice section of store)
- 2 tsp grated lemon zest
- 1 c. lowfat buttermilk (2%)
- 1 Tbsp. canola oil
- 1 lrg egg
- 1 Tbsp. water
- 1 Tbsp. sugar Margarita Fruit Salad (see recipe)
Direcciones
- Preheat oven to 350 degrees.
- In a medium bowl, mix together flour, 1/4 c. sugar, baking soda and cream of tartar. Stir in ginger and lemon zest.
- In a small bowl, combine buttermilk and oil and add in to the dry ingredients, stirring just till blended.
- Turn the slightly sticky dough out onto a lightly floured work surface and pat to 1/2-inch thickness. Using a floured, 4-inch round cutter, cut out the dough. Cut each circle in half to make half-moons. Reroll and cut the scraps, handling the dough as little as possible.
- Place scones onto a baking sheet which has been lightly coated with nonstick cooking spray.
- In a small bowl, lightly beat the egg with the water. Brush the tops of the scones with the egg glaze. Sprinkle scones with 1 Tbsp. of sugar.
- Bake for 15 to 20 min, or possibly till the tops are golden brown and hard to touch. Serve hot. Serve these scones for brunch with Margarita Fruit Salad.
- This recipe yields about 16 scones.
- Matthie-Jacobs"
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 54g | |
| Recipe makes 12 servings | |
| Calories 123 | |
| Calories from Fat 18 | 15% |
| Total Fat 2.07g | 3% |
| Saturated Fat 0.39g | 2% |
| Trans Fat 0.01g | |
| Cholesterol 18mg | 6% |
| Sodium 133mg | 6% |
| Potassium 125mg | 4% |
| Total Carbs 22.55g | 6% |
| Dietary Fiber 0.8g | 3% |
| Sugars 5.3g | 4% |
| Protein 3.51g | 6% |
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