Scones last


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.

scones prebake

scones prebake 2

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!