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Q&A: Low fat Irish soda bread or scone recipe?

Question by Maybe I’m Amazed: Low fat Irish soda bread or scone recipe?
I want to make either Irish soda bread or scones with raisins for St. Patrick’s Day. I usually use pure butter and whole milk but I am now watching my fat grams and need to find a recipe that uses a lower fat margarine/butter substitute. I know that some margarines do not “translate” well if substituted for butter. Any ideas?

Best answer:

Answer by willa
(most people think buttermilk is fatty when in fact it’s actually better for you than regular milk)

Irish Soda Bread

2 cup flour
1 Tbsp sugar
1 1/2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1/4 cup butter or margarine, softened
3/4 cup California raisins
1 1/2 tsp caraway seeds (optional)
1 cup low-fat buttermilk (2% fat)
1 egg, slightly beaten with 1 tbsp water

Sift flour, sugar, baking powder, soda and salt into a large mixing bowl. Cut in butter with a pastry blender until mixture resembles coarse meal. Stir in raisins and caraway seeds. Add buttermilk; blend to moisten the dry ingredients.

Turn dough onto floured board; knead for several minutes until smooth. Form dough into a round ball and place on greased baking sheet.

Flatten ball until dough is about 1 1/2 inches thick; brush top and sides with egg-water mixture. Cut a 1/2-inch deep cross in top of bread with sharp knife.

Bake at 375°F for 30 to 40 minutes or until toothpick inserted in center comes out clean. Transfer to wire rack to cool; brush top with butter or margarine and cover with cloth, until cool.

Low Fat Dried Fruit Scones

2 1/2 cups flour
1/2 cup packed brown sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 cup dried plum puree
2 tablespoons margarine, cold
8 ounces nonfat plain yogurt
1/2 cup dried cranberries or craisins or other dried fruit, finely chopped
1 egg white, lightly beaten
1 tablespoon sugar

-Preheat oven to 400°.
-Coat cookie sheet with non-stick spray.
-In a large bowl, combine first 6 ingredients.
-Cut into dry ingredients the plum puree and cold margarine with pastry blender until mixture resembles coarse crumbs.
-Add yogurt and mix until just blended.
-Stir in dried fruit.
-On a floured surface, roll or pat dough to 3/4 inch thickness.
-Cut out with a 2 1/2 to 3 inch biscuit cutter, rerolling scraps as needed.
-NOTE: The less you handle the dough the better so be sure to get as many as possible the first time.
-Arrange on cookie sheet, spacing 2 inches apart.
-Brush with beaten egg white and sprinkle with sugar.
-Bake in the center of the oven for about 15 minutes or until golden brown and springy to the touch.

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Posted by in St. Patrick's Day Cookies and tagged with bread, Irish, Recipe, scone, Soda