Garlic & Sesame Scones

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Garlic & Sesame Scones - 10 g complex carbohydrates

 

1 cup Unbleached All-Purpose Flour

1 cup Unbleached Pastry Flour

1 tablespoon baking powder

1/2 teaspoon salt, a heaping

1 tablespoon minced garlic

3 oz. cream cheese, (1 small package) cut in pieces 2 eggs (1 separated, white

reserved for glaze)

1/3 cup buttermilk, or plain yogurt

sesame seeds

 

 

 

 

 

In a large bowl, mix together the flours, baking powder, salt and garlic. Add

the pieces of cream cheese, working them into the flour, as you would with pie

crust, till the mixture forms even crumbs.

 

Beat together 1 whole egg, 1 egg yolk, and the buttermilk or yogurt. Stir gently

into dry mixture till the whole thing clings together.

 

Turn dough onto a floured surface and pat or roll into a 1/2-inch-thick

rectangle. Using a bowl scraper, baker's bench knife, regular knife or rolling

pizza wheel, cut rectangle into squares; cut each square in half diagonally, so

you have triangular scones. Make them as large or small as you wish.

 

Transfer scones to lightly greased or parchment-lined baking sheet. Whisk

reserved egg white vigorously, till it becomes somewhat liquid (instead of

" clumpy " ). Brush each scone with egg white, and sprinkle with sesame seeds.

 

Bake scones in a preheated 450°F oven for 10 minutes, or until light golden

brown. Remove from oven and cool on a wire rack.

 

Makes about 20 small (2-inch scones), or correspondingly fewer large ones.

 

Source: The Baking Sheet Newsletter, Vol. III, No. 8, September-October 1992

issue.

Formatted by Chupa Babi: 06.03.08

 

Nutrition information per serving (1 small scone, 28 g): 71 cal, 3 g fat, 3 g

protein, 10 g complex carbohydrates, 32 mg cholesterol, 152 mg sodium, 39 mg

potassium, 1 mg iron, 78 mg calcium, 47 mg phosphorus.

 

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