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EatingWell: Slainte to soda bread scones!

By Sarah Epperson, EatingWell on

5 tablespoons cold unsalted butter, cubed

2/3 cup dried currants

3/4 cup low-fat buttermilk

1/4 cup pure maple syrup

1 large egg

For the glaze:

1/2 cup confectioners' sugar

1 tablespoon orange juice

1. To prepare scones: Preheat oven to 400 F. Line a baking sheet with parchment paper.

 

2. Whisk flour, baking powder, baking soda and salt in a large bowl. Using a pastry cutter (or your fingers), work butter into the flour mixture until it resembles small pebbles. Add currants and toss to coat.

3. Whisk buttermilk, maple syrup and egg in a medium bowl until blended. Add the wet ingredients to the dry ingredients and stir just until combined; do not overmix.

4. Transfer the dough to a clean surface and, using floured hands, press into a 6-inch circle. Cut into 10 wedges. Place the wedges in a single layer on the prepared baking sheet.

5. Bake the scones until golden brown, 16 to 18 minutes. Transfer to a wire rack to cool completely, about 30 minutes.

6. Meanwhile, prepare the glaze: Combine confectioners' sugar and orange juice in a small bowl. Spoon the glaze onto the cooled scones and serve immediately.

Recipe nutrition per serving: 248 Calories, Total Fat: 7 g, Saturated Fat: 4 g, Cholesterol: 35 mg, Carbohydrates: 42 g, Fiber: 4 g, Total Sugars: 18 g, Added Sugars: 11 g, Protein: 5 g, Sodium: 433 mg, Potassium: 142 mg, Folate: 5 mcg, Calcium: 124 mg

Carbohydrate Servings: 3

(EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.)


 

 

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