Lemon-Buttermilk Scones with Quick Blackberry Jam
Cake flour gives these scones a light, moist texture. You can make and chill the jam up to two weeks ahead. The scones can be baked a day in advance; store and serve the scones at room temperature.
3 cups cake flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup chilled butter, cut into small pieces I think you have to use cold marg- can use 3T
3/4 cup low-fat buttermilk mix rice or soy milk and lemon juice
1 1/2 teaspoons grated lemon rind
1 tablespoon fresh lemon juice
1 teaspoon cake flour
1 large egg white, lightly beaten
1 teaspoon sugar
10 tablespoon Quick Blackberry Jam
Preheat oven to 350°.
Lightly spoon 3 cups flour into dry measuring cups; level with a knife. Place 3 cups flour, 2 tablespoons sugar, baking powder, and salt in a food processor; pulse 2 to 3 times or until combined. Add butter; pulse 10 times or until mixture resembles coarse meal. Add buttermilk, rind, and lemon juice; pulse until just combined. Scrape dough onto a lightly floured surface with a rubber spatula; sprinkle with 1 teaspoon flour (dough will be soft).
With floured hands, pat dough into a 4-inch circle; place on a baking sheet lined with parchment paper. Pat dough into an 8-inch circle. Cut dough into 10 wedges, cutting into but not through dough. Brush egg white over dough; sprinkle with 1 teaspoon sugar. Bake at 350° for 25 minutes or until golden. Cool on a wire rack. Serve with Quick Blackberry Jam.
Note: Nutritional analysis includes Quick Blackberry Jam.
Yield: 10 servings (serving size: 1 scone and 1 tablespoon jam)
CALORIES 237(20% from fat); FAT 5.2g (sat 2.4g,mono 2g,poly 0.4g); PROTEIN 4.7g; CHOLESTEROL 13mg; CALCIUM 89mg; SODIUM 274mg; FIBER 0.8g; IRON 3.3mg; CARBOHYDRATE 41.7g
Cooking Light, JUNE 2005
Quick Blackberry Jam
This recipe goes with Lemon-Buttermilk Scones with Quick Blackberry Jam
2 cups blackberries
1/2 cup crème de cassis (black currant-flavored liqueur)
2 tablespoons sugar
3 tablespoons fresh lemon juice
1/4 cup water
1 tablespoon cornstarch
Combine blackberries, liqueur, sugar, and juice in a medium saucepan over medium heat. Cook 8 minutes or until berries begin to soften; stir frequently.
Combine water and cornstarch in a small bowl, stirring with a whisk; stir into berry mixture. Bring to a boil; cook 1 minute or until thick, stirring constantly. Cool; pour into an airtight container. Cover and chill.
Note: Refrigerate jam in an airtight container for up to two weeks.
Yield: 1 cup (serving size: 1 tablespoon)
CALORIES 25(4% from fat); FAT 0.1g (sat 0.0g,mono 0.0g,poly 0.1g); PROTEIN 0.3g; CHOLESTEROL 0.0mg; CALCIUM 5mg; SODIUM 0.0mg; FIBER 0.0g; IRON 0.1mg; CARBOHYDRATE 5.2g
Cooking Light, JUNE 2005
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IBS-A for 20 years with terrible bloating and gas. On the diet since April 2004. Remember this from Heather's information pages:
"You absolutely must eat insoluble fiber foods, and as much as safely possible, but within the IBS dietary guidelines. Treat insoluble fiber foods with suitable caution, and you'll be able to enjoy a wide variety of them, in very healthy quantities, without problem." Please eat IF foods!
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lemon scones with or without blackberry jam- Cooking Light
