Friday, January 18, 2013

Sour Cream Cinnamon Scones


         It's friday,it's cold and it's dark out! we've still got snow on the ground but everyone has managed to stay safe out there and make it home in one piece. The flu has taken over this country by storm but thankfully we have gone another week with our health intact!

I've been busy in the kitchen baking bread and other items to keep the house warm and smiles on the faces of the ones I hold dear. I can honestly say that I live a pretty decent life..I know that not everyone is able to stay home and bake the day away. There was a time when it was different for me aswell..working a job that was all hours and it never left me enough time to bake anything..or cook for that matter. So I'm extra grateful for the time I do have now and try my best not to waste it.

I woke up early last sunday morning and baked scones! these babies have some whole wheat flour in there,raisins,cinnamon..and the best part is..they are not full in fat and can be enjoyed with a bowl of yogurt and a cup of coffee for breakfast. Im new to baking scones and think my first attempt went very well.'The mixture was rather crumbly but read thats how it needed to be. They puffed up nicely in the oven and we really enjoyed these!

Sour Cream Cinnamon Scones

1-1/2 cups All-purpose Flour
2/3 cup Whole Wheat Flour
1/2 cup Packed Brown Sugar
2 tsp. Baking Powder
1/2 tsp. Baking Soda
1/2 tsp. Ground Cinnamon
1/4 tsp. Salt
2/3 cup Reduced-fat Sour Cream
3 TBS Butter,melted and cooled
1 Large Egg White
1/3 cup dried Currants or Raisins
1 TBS Sugar
1/4 tsp. Ground Cinnamon

Preheat oven to 400 degrees or 200 celcius. Lightly coat a baking sheet with cooking spray or line with parchment paper.

In a large bowl,combine the flours,brown sugar,baking powder,baking soda,cinnamon, and salt; stir well with a whisk.

In a small bowl,comgine the sour cream, butter and egg white. Add the wet mixture to flour mixture,stirring just until moist. Stir in the currants or raisins.

turn dough out onto a lightly floured surface;knead lightly 6-12 times with floured hands. ( the dough will be crumbly but just do your best to bring it all together.) Divide dough in half. Pat each half into a 6-inch circle on the prepared baking sheet. Cut each circle into 6 wedges;do not seperate. 

Combine the 1 tablespoon of sugar and cinnamon. Lightly coat the top of dough with either non stick cooking spray or milk. Sprinkle the cinnamon mixture over the top of the dough evenly.

Bake for 15 minutes or until lightly browned and cooked through.

Yield: 12 Scones
Source: My Recipes