This month's quest is for a scone that I can eat on my low-cholesterol diet. (Actually, it's my husband's diet, but it's a good idea for me, too.)
I've given up the scones I love, which are loaded with butter and cream (or sour cream). I'd like to find a recipe that's lower in saturated fat, perhaps even with whole grains - like whole wheat pastry flour, although that's not a requirement.
Has anyone tried any of the scones at Cooking Light's web site?
I'm particularly interested in this Tomato-Parmesan scone that's made with olive oil and buttermilk instead of butter and cream:
Or this sweet scone with dried pears and cardamom:
Then again, Cooking Light has this scary recipe for cherry-vanilla-cornbread scone that contains crisco and butter extract. Ewww!
If they'd do this to a defenseless scone, can I trust any of their recipes?
And is it even worth trying to make low-fat scones? Perhaps, ice cream or poundcake, it's better to eat a tiny amount of the real thing, rather than waste calories on a substandard light version.
I'd appreciate your advice and experience.
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