BAKED SCONE (ABORIGINAL BANNOCK)

BAKED SCONE (Aboriginal Bannock) image

Provided by @MakeItYours

Number Of Ingredients 11

There are several versions of scones. To make the scone healthier, this recipe replaces the traditional lard with soft margarine and combine whole wheat and white flour. For a different twist, try adding a 1/4 cup of raisins.
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Yield: 12 servings
1 cup white flour
1 cup whole wheat flour
2 tablespoons baking powder
1/2 teaspoon salt
2 tablespoons soft margarine
1 cup 1% milk
2 teaspoons canola oil (for your hands)

Steps:

Preheat oven to 350 F.
Lightly grease an 8 x 8 inch pan with canola oil.
In a large bowl, stir together the white and whole wheat flour, baking powder, and salt.
Mix in the soft margarine with a pastry cutter or fork until small pea-sized limps form in the flour. Slowly pour the milk into the flour mixture. Stir with a fork until a sticky dough ball is formed.
Use the fork to transfer the dough to the pan. Lightly coat your hands with the canola oil. Use your hands (and fork, if necessary) to spread the dough across the pan.
Bake for 20 minutes.
Place the pan on a wire rack and allow to cool for 20 minutes. Cut each piece away from the sides of the pan using an egg lifter.
Per Serving: (1 piece, 2-1/2" x 2", 55 g) Calories 102; Available carbohydrate 15 g; Carbohydrate 17 g; Fiber 2 g; Fat 3 g; Protein 3 g; Cholesterol 1 mg; Phosphorus 116 mg; Potassium 83 mg; Sodium 367 mg. 1 Serving = 1 Carbohydrate Choice
Per Serving, with raisins: (1 piece, 2-1/2" x 2", 57 g) Calories 112; Available carbohydrate 18 g; Carbohydrate 20 g; Fiber 2 g; Fat 3 g; Protein 3 g; Cholesterol 1 mg; Phosphorus 119 mg; Potassium 108 mg; Sodium 367 mg. 1 Serving = 1 Carbohydrate Choice