Ever since my gall stones episode I’ve had to watch the fat content on what I eat.
I know, this can mean boring food – other than my daily Curly Wurly 😉 – and I do miss Fish and Chips.
Anyway, I bought a low-fat cook book recently and tinkered with one of the recipes to create the following: Cherry and Sultana Low-Fat Scones.
Even though I say so myself, they are DELICIOUS and for someone (me) who needs to pay respects to the MIGHTY Gall bladder, really low-fat. In honour of Vanessa and her Sugarness blog, I thought I would share the low-fat recipe with you.
Step 1: Weigh and sieve 225g of Self-raising flour and 1 teaspoon of baking powder into a bowl. Add 25g of softened sunflower margarine. (I use a light version, which is only 38g fat per 100g) and rub together. Ah, takes me back to school and learning to rub butter into flour. I learned more at school than this one thing. Honest 😉
Step 2: Chop 60g of glacé cherries and add another 20g of sultanas. You don’t need to chop the sultanas. Life is TOO short to chop sultanas.
Step 3: A good time to put the oven on. It needs to be set to:
Electric 230C or 450F
Gas Mark 8
Step 4: Add two tablespoons of caster sugar and your chopped goods to the bowl and give them a good mix with a trusty spoon. This is no time to bake with an untrustworthy spoon.
Step 5: Add 150g of fat-free natural yogurt. (I’m English and despite what the WordPress spell-checker says, my spelling of yogurt is correct)
Mix the yogurt into the dry ingredients.
There is only so much you can do with a spoon. Time to get your hands into the bowl and mix the dough. When you have a loose ball, add one or two tablespoons of milk to help mix in the remaining dry ingredients from the bottom of the bowl.
I use semi-skinned because that’s what we have, but you can use skimmed if that floats your boat.
You should end up with something like this:
Step 6: The mixture will feel very sticky at this stage. Knead on a floured work-surface and I add a bit more flour until the ball is no longer sticky. Roll out to a thickness of at least an inch and use a cutter to cut out your scones. Aim to make 9, otherwise the scones will be too small and might end up chewy.
Step 7: Place them on a greased baking sheet and brush with some of the milk.
Pop them in the oven for 10-12 minutes. Keep an eye on them because they can go from anaemic dough balls to burnt rocks in the space of a few seconds. You know your oven better than I do. Honestly, I’ve never met your oven despite what it says.
Leave the scones to cool on a rack.
Recap on the ingredients to make 9 scones:
225g Self-Raising Flour
60g Glacé Cherries
25g softened light as you can buy sunflower margarine
2 tablespoons of Semi-Skimmed Milk
2 tablespoons of Caster Sugar
1 teaspoon of Baking Powder
Fat content details vary depending on which margarine and milk you use, but if you use what I said then they are around 2.5g fat per 100g.
Serve with low-fat spread and/or jam and enjoy!
You read right.
No three-inch thick slab of cream. This is a LOW-FAT recipe for Cherry and Sultana Scones.