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Friday, January 24, 2014

Recipe: Healthy Buttermilk Scones Recipe

Lightened up Buttermilk Scones - Gluten Free Scone Recipe

Psst: It's AustraliWeek on Southern In-Law! 
Check out the other recipes: Healthy Cheesymite Scrolls//Healthy Chocolate Crackle Slice (AKA: Lamington Rice Crispy Treats)//Low Fat ANZAC Biscuits//Lightened Up Lamington Cupcakes

Low Fat Buttermilk Scones - Gluten Free Scone RecipeScones - generally speaking, they're not thought of as a healthy option, right? Neither are Southern style biscuits. If you've read Southern In-Law, you'd know that I love creating healthier versions of classic recipes - so naturally, I wanted to create a Healthy Buttermilk Scones Recipe (Jesse wants you to know he thinks these are actually Healthy Buttermilk Biscuits) for Australia Week.

I wanted to take something that is traditionally loaded with butter or cream and lighten it up - to SILify it, as we say in our house :P

What I managed to come up with is a totally scrum-diddly-umptious recipe that has totally made me a scone lover (especially when you add dates!
Healthy Buttermilk Scones -Low Fat Scone RecipeNow, granted these aren't the biggest and fluffiest scones in the world and they almost didn't make the blog - but when you create a batch of low fat, low sugar, gluten free scones that manages to disappear in just 2 hours, you kind of get the impression that it's a recipe worth sharing.

You can make them taller and fluffier, simply by shaping them differently and making a smaller batch from the dough.

I didn't use a scone cutter as I was too lazy to look for one so I simply shaped these with my hands - so don't think you need to go out and buy anything special to make this recipe.



Let's get onto the recipe >> 

Gluten Free Buttermilk Scones - Healthy Scone Recipe


Lightened Up Buttermilk Scones (which can easily become Date Scones!)
makes 8-10 scones which are gluten free, low fat and sugar free

1 1/3 (160g) cup gluten free self raising flour (see notes for other options)
1 tbsp baking powder 
Pinch of salt 
3 tbsp (45g) butter 
3/4 cup buttermilk 
2 tsp vanilla 
1 large egg (~50g)
Optional: Dates or mix ins of your choice.

  1. Preheat your oven to 180°C/355°F and line two baking sheets with baking paper
  2. Food Processor Method: Place your flour, baking powder, oats, salt and butter into the bowl of your food processor and pulse until your mix resembles coarse bread crumbs.
    Add in your buttermilk, vanilla and egg, pulsing until the mix is combined.
    If using any mix ins, add them in now.

    Hand Method:
    Grind your oats into oat flour. Next add your flour, ground oats, salt and baking powder to a medium mixing bowl.
    Rub in the butter with your fingertips until the mix resembles coarse bread crumbs.
    Add in your buttermilk, vanilla and egg and stir to combine.
    If using any mix ins, add them in now.
  3. Place your dough into a bowl lined with baking paper and chill your dough in the fridge for about 1/2 an hour. 
  4. Once your dough has chilled, gently knead the dough being sure not to overwork it. 
  5. Hand Formed Scones Method:
    Take a small handful of your scone dough and form into a thick disk shape, about 3/4" thick. Place onto your baking trays and repeat until all dough is used.

    Scone Cutter Method: 
    Form your scone dough into a 3/4" thick circle and then cut the dough using your scone cutter. Place your scones onto your prepared baking tray and repeat until all dough is used.
  6. Bake your scones for 10-15 minutes or until your scones are lightly golden and the bottoms sound hollow when tapped.
  7. Leave to cool slightly before serving.
  8. To store: Ours disappeared within seconds, however, a secret test batch lasted for 3 days in an airtight container. They will also freeze, sealed in a ziplock bag, and keep well for months. 
Notes: 
  • You can also use gluten free plain flour (I just find self raising creates fluffier scones). If you're making a wheat version, use 1 1/3 cup plain flour or whole wheat flour, both work fine!

But tell me - how do you like your scones/biscuits?
I'm definitely a date scone girl - preferably eaten straight up or with a bit of butter. Jesse is the same but with plain scones/biscuits and we are both anti cream and jam :P SIL Mum, Dad and Sister, on the other hand, are on team jam and cream. 

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