The Barefoot Contessa Cookbook
Tags: easy low-fat substitution
Recipe Review
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.
Comments
Leeka - 25th September 2011
Great review! Great photo! Yummy!
Queezle_Sister - 26th September 2011
Hi Leeka - what would a vegan substitute for butter? Olive oil?
Leeka - 2nd October 2011
Hi QS, most vegans use a product called Earth Balance. I use it in all my baking and cooking where butter is usually required. It has a very butter-like flavour and texture (unlike margarine) and is made from vegetable oils.
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