.
Ingredients:
2 cups all purpose flour
1/2
cup wheat bran
1/4
cup wheat germ
1/4
teaspoon salt
1
tablespoon sugar
1
teaspoon baking powder
2
tablespoons butter, cold chopped into small pieces
1/4
cup liquid egg substitute
1/2
cup lowfat buttermilk
Instructions:
Mix
the dry ingredients together in a large bowl. Work the butter in with a
fork or your fingertips until well distributed. Beat the egg substitute
until frothy and stir in the buttermilk. Fold the wet ingredients into
the dry and mix until just incorporated. Place the dough onto a flour surface
and pat into a round shape the size of a pie tin*. Lightly coat a 9" pie
tin with nonstick spray and place the dough into the pan, cover with saran
and refrigerate for several hours.
Cut
the "pie" into 8 triangles and place them on a sprayed cookie sheet. Let
the scones warm some before putting them in the oven. Turn the tray halfway
through baking to insure an even color.
*It
is also possible to cut the dough into triangles at this point and continue
directly to the baking. The dough will be a little sticky and difficult
to work with but the texture of the scones will be lighter and more delicate
if the dough is NOT refrigerated. I often chill the dough because I do
the work at different times and this method allows me more flexibility.
Nutrition
Facts:
Amount
Per Serving: Calories 188
Fat
4.3 g, Cholesterol 8.8 mg,
Sodium
180 mg,
Courtesy
of: www.cyberdiet.com
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