A few weeks ago, I made Ina Garten's Cranberry Orange Scones in all their full-fat glory. They were light and delicate with a richness that can only come from butter and heavy cream. But I wanted to see if they could be as good without so much fat. I used fat-free half and half instead of cream, but still used all the butter, so they still have a lot of fat. The recipe below is 1/4 of the original version, producing seven 3" scones. Next time, I'll try cutting back on some of the butter to make them even lower in fat.
Ina Garten's Cranberry Orange Scones, Adapted Lower-Fat Version
Rating: 10 out of 10
INGREDIENTS: 1 cup all-purpose flour
4 Tbsp. sugar, divided use
1-1/2 tsp. baking powder
1/2 tsp. kosher salt
1 tsp. orange zest
6 Tbsp. cold or frozen butter (3/4 stick)cut into small cubes
1 large egg
1/4 cup + 3 Tbsp. fat-free half and half, divided use
1 Tbsp. frozen orange juice concentrate, thawed
1/4 cup dried cranberries (or dried mixed berries)
1/4 cup toasted broken pecans
Heat the oven to 400F. In work bowl of food processor, combine flour, 2 Tbsp. sugar, baking powder, salt and orange zest; pulse briefly to distribute ingredients. Add butter and pulse with quick, short motions till butter is size of small peas. Do not overprocess; you should still see bits of butter throughout. In small cup or bowl, whisk egg, 1/4 cup H&H and OJ concentrate. Add to flour mixture with the fruit and nuts and pulse again with quick, short motions, just till combined and dough forms. Scoop out the dough, which may be sticky, and place it on a floured surface. With floured hands, pat the dough into a round, 1" high. Cut with 2-3/8" diameter round cutter. You will have "tail ends" of the dough (see photo).
Just push the "tail ends" in towards the dough and cut again. If you do this with all your cuts, you won't have to reroll the dough.
The less you handle the dough, the more tender and delicate your scones will be.
Place the scones on parchment-lined baking pan. In small cup or bowl, combine remaining 3 Tbsp. H&H and 2 Tbsp. sugar and brush the mixture over the scones. (The sugar will enable the scones to brown nicely while baking and create a crisp crust.) Bake the scones for 12-15 minutes. (You can test them with a toothpick to see if they are done; be sure you don't overbake them.) Transfer to a wire rack to cool. If desired you can drizzle them with a mixture of 1/4 cup 10X sugar and 2-3 Tbsp. orange juice. I left mine plain.
Yield: seven 3" scones