Low Fat Dried Fruit Scones
Even experienced kitchen wizards use baking mix from time to time. It's a great time-saver.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 12
vegetarian
low fat
bake
simple easy
brunch
breakfast
bread
english
flour
fall
sweet
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains eggs
dairy free
pescatarian
- baking mix - low fat is fine
- 1/2 cup raisins - or other dried fruit
- 1/4 cup sugar - i used brown sugar
- 1/4 cup splenda
- 1 cup egg substitute
- 2 tablespoons sugar i use raw cane sugar
- Carbohydrate 38.0307 g
- Cholesterol 0 mg
- Fat 0.06325 g
- Fiber 0.508750006556511 g
- Protein 0.422125 g
- Saturated Fat 0.007975 g
- Serving Size 1 1 Serving (57g)
- Sodium 1.5125 mg
- Sugar 37.5219499934435 g
- Trans Fat 0.043175 g
- Calories 145 calories
Heat oven to 400F. Mix baking mix, raisins, 1/3 cup sugar and 3/4 of the eggs until moistened. Turn dough onto surface well dusted with baking mix; roll lightly in baking mix to coat. Roll dough into 9-inch circle. Cut into 12 wedges with knife dusted with baking mix. Place wedges, alternating wide and narrow ends, about two inches apart on ungreased cookie sheet. Beat remaining egg; brush over tops of wedges. Sprinkle with sugar. Bake until golden brown, 12-14 minutes. Makes 12 scones. High Altitude Directions (3500-6500 feet): Heat oven to 425 Adapted from: Betty Crockers Creative Recipes with Bisquick - Volume II
