Low Fat Raisin Scones

Ah, Saturday mornings. April Saturday's usually start cool and crisp warming into a light jacket kind of day.

With an early start to my Saturday, I ran off to the grocery store for a few fresh items and just knew the perfect way to warm up the day would be coffee and a homemade scone.


I like this recipe for a few reasons. First, it is pretty quick. You aren't cutting the butter into the dough (which is always kind of a mess) and you only have a few steps and voila! Scones. If you make them the right size (instead of gigantic like I did this morning) they also only take about 12 to 15 minutes to make. And then you are the Saturday morning hero for friends and family.

Don't have (or like) raisins? Feel free to add any dried fruit you would like. Just cut up larger pieces of fruit and stir them on in. This recipe is easily adapted.

I'm sure that these light and fluffy scones will make their way into weekly routine.

Ingredients:
2 cups all-purpose flour
1/4 cup sugar
4 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1 large egg
1 cup buttermilk
3 1/2 tbs warm melted unsalted butter
1/2 cup raisins
2 tsp chambord or raspberry liquor (optional)

Directions:
Preheat the oven to 400 degrees. Lightly grease 1 large or 2 small baking sheets with a nonstick baking spray.

In a small bowl, mix together the raisins and the chambord and set aside. If you aren't using chambord, just skip this step.

In a large bowl, whisk together the dry ingredients.

In a smaller bowl, mix together the melted butter, egg and buttermilk. Mix this and the raisins in with the dry ingredients just until moistened.

With a small spoon or ice cream scoop, spoon the batter onto the prepared baking sheets. Sprinkle them with sugar and bake until the tops are golden - about 12 to 15 minutes for smaller scones, 15 to 18 minutes for larger scones.

Enjoy!