Stats: Per scone: 372 calories, 15.25 fat, 54 carbs, 1 fiber, 5.3 protein
The first scone I ever had was at Starbucks. It was a cinnamon chip scone and it was love at first bite! It was light and fluffy. I tried to recreate the magic MANY years ago, but they always came out dense, more like hockey pucks!
I adapted a recipe from cooksillustrated.com using what I had on hand, but the magic to this recipe is using frozen shredded butter. I froze 1 stick of butter for 1/2 hour, then grated it and put it back in the freezer until ready to use. The secret is that the butter always stays really cold which resulted in the lightest, fluffiest scone I’ve ever made.
My changes to the original recipe were that I used craisins instead of frozen blueberries, buttermilk instead of whole milk, and bread flour instead of all-purpose flour.
8 tablespoons butter, frozen (7 for recipe and 1 tablespoon melted to brush on top before baking)
5 ounces craisins
1/2 cup buttermilk
1/2 cup sour cream
10 ounces (2 cups) bread flour
3.5 ounces (1/2 cup) sugar
2 tsp. baking powder
1/4 teaspoon baking soda
1/2 teaspoon of salt
Since the scone is mostly carbs, I added 1/2 cup egg whites with .8 ounce sharp cheddar to add protein – and you know I couldn’t have breakfast without cheese! 😀
I actually like these better than Starbuck’s!
I did not wake up to exercise this morning, but day 8 of the shred is on tap at lunch today, and I plan on taking the dog for a long walk tonight after dinner. I may even do commercial jumping jacks tonight – but we’ll see!
See you at lunch! We’ll discuss Biggest Loser! Did you watch it??