I was instant messaged this morning by a long time friend, Sue, who sent me a recipe for Downton Abbey scones. The recipe was published in a New York Times special edition in honor of the series final season, premier episode, tonight on PBS. If you are a baker or just enjoy a scone or two, you know how much butter is in the recipe and this one was no different. Normally, I would jump on the idea of baking these scrupulous pastries (thanks Sue) but it’s been a long holiday season and my scale is feeling the pain! Years ago, I visited a local bakery where they made a fat-free scone filled with berries and fell in love! I researched recipes, tweaked them and finally came up with this one and I think you will agree it’s pretty good!
1 cup of oats
1 ½ cups of flour
2 ½ tablespoons sugar
½ teaspoon baking soda
2 teaspoons baking powder
1 egg white
½ teaspoon vanilla
¾ cup of fat-free Greek yogurt like Fage
1 cup frozen raspberries
Preheat oven to 375 degrees. Line a baking sheet with parchment paper. Mix all dry ingredients and add egg white, vanilla and yogurt until combined. Gently add in raspberries. Form dough into a ball and place it on baking sheet and flatten the ball into an eight inch circle. With a large floured knife, cut dough into eight pieces and pull apart about an inch in between.
Bake for 20 minutes. Remove from oven and cool on a rack.
Get ready for the show! Pull out your china cups, bake up some scones and make a pot of tea. You’ll feel like a Crawley with no regrets!