I really like scones, but whenever I look up recipes to make them I find myself turned off by the high butter content combined with the regular use of heavy cream. This was my attempt to make a scone that is just a tad lighter without sacrificing taste or texture…but please note they are still not a low-fat food. I also like this recipe because I pretty much always have the items on hand to make a batch.
Wee Bit Lighter Scottish Scones (makes 8 scones)
- 1 cup all-purpose flour
- 1 cup oatmeal
- 2 tablespoons white sugar
- 2 tablespoons brown sugar
- 4 teaspoons baking powder
- 1/8 teaspoon salt
- 1/2 cup dried fruit (I used sour cherries in the pictured batch)
- 4 tablespoons cold salted butter (cut into 4 pieces)
- 1 egg
- 1/2 cup light sour cream
- 1/4 cup skim milk
- 2 teaspoons extract of your choice (I like a half and half mixture of almond and orange extracts to compliment the cherries. You could also add in some fruit zest and reduce the extract amount to taste.)
Pre-heat oven to 400 degrees and line a baking sheet with parchment paper.
In a food processor, pulse together the flour, oatmeal, sugars, salt, dried cherries, and butter until mixture resembles crumbs as pictured.
In another bowl, beat egg. Then add sour cream, milk, and extracts until well blended. Using a fork, slowly add dry mixture into wet mixture until just combined. Do not over mix.
Using a 1/4 cup ice cream scoop (or measuring cup) drop dough onto parchment lined baking sheet. Press down onto top of scones with fork to flatten slightly. Let them rest for about 5-10 minutes before putting in the oven.
Bake for about 13-16 minutes. The tops of the scones will be light brown with bits of golden brown showing on top. The bottoms will be golden brown. Transfer scones to serving dish and enjoy!