Scones to the Rescue

I must admit that I've been a bit tardy in my posting. There's actually a lot of food in the news that I feel keen to write about, and hope to get to it soon. I've always been one to fill my plate (in regard to time, not food) to the brim. I feel most alive when I'm being torn in all sorts of directions. But lately, I must say shooting a daily show, working full time in the non-profit realm, rehearsing/performing weekly, taking a writing class, and training for a charity athletic event has left me all sorts of frayed. Alack, as I try to get my self in gear in regard writing posts in the true nature of this blog (more food politics), I leave you with one of my most utilized and most favoritist recipes ever. Low fat scones.




These scones come out to about 100 calories a peice. I've made them with fresh fruit before and must say that they come out a bit soggy for my tastes. I prefer dried fruit. They are perfect for a mid-afternoon coffee break or as a light breakfast.

Cooking with Kim's Scones makes 12 scones:

• 2 cups all-purpose flour (or a mix of whole wheat four and white flour)
• 3 tbsp.
• sugar1 tbsp.
• baking powder1/2 tsp.
• salt2 tbsp.
• unsalted butter, cut into small pieces
• 1 cup buttermilk
• 1 1/2 cup dried fruit of your choosing

Preheat oven to 400º F. Line a baking sheet with parchment paper.
In a large bowl, whisk together flour, sugar, baking powder and salt. Mix in butter until mixture is size of fine crumbs. Stir in buttermilk, then fruit.
On a prepared baking sheet, shape dough into two 7-inch circles. Cut each into 6 wedges.
Bake until cooked through and golden, about 20 minutes. Yields one wedge per serving.