The Barefoot Contessa Cookbook
Tags: easy low-fat substitution
Recipe Reviews
bhnyc from New York, NY
I think these are good- not great. They weren't as maple-flavored as I had hoped they would be. I brought them to a brunch and other people seemed to like them a lot, though.
Peckish Sister from Central, FL
Light airy scones with great maple flavor and a use for those quick oats in the cupboard. I felt like I was back in the Maritime Provinces where maple-flavored baked goods were every where. The second time I made this recipe I remembered to add that pound of butter. The first time without the butter they rose higher and looked prettier, but tasted only slightly better than a boat anchor. I have frozen all that we did not eat at the first sitting and they taste just as fresh every time we defrost one. Like Queezle Sister I did not use a circle cutter, but cut mine into similar sized squares.
Queezle_Sister from Salt Lake City, UT
Light, crunchy, with excellent flavor. These scones rose nicely, baked to a perfect crispness in 20 minutes, and the glaze is delicious!
I did modify the recipe, though. I couldn't bring myself to use as much butter as called for - so I used 1/2 the amount, and substituted yogurt. After doing this, I googled butter substitution and discovered that substitution of 1C butter should be 1/2C yogurt. Fearful of a too-wet dough, I omitted the maple syrup from the batter. I'm sure that the full butter version would be richer, but I suspect nobody would miss the butter.
Note that I also made a 1/2 batch, and I cut them into wedges instead of rounds (this way the scraps of extra dough were eliminated - these scraps tend to get overworked when you re-mold them).
This recipe was compared (by my children) to the family recipe for oatmeal scones. These were much richer, and not liked as much as our family's traditional recipe.
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