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Use Canola Oil To Reduce Saturated Fat In Scones

Charlotte Balcomb Lane Knight-Ridder/Tribune News Service

Small changes in baking habits can add up to big differences in the amount of saturated fat in your diet. For example, if you substitute oil for butter or margarine, you can significantly reduce the amount of saturated fat in your baked goods.

This streamlined recipe for Light Scones uses just 3 tablespoons of canola oil, which contains a fraction of the saturated fat found in butter or margarine. Oil, butter and stick margarine all contain roughly the same amount of calories and total fat, but oil contains less saturated fat.

Numerous studies indicate that saturated fat contributes to high cholesterol levels. (A fat is saturated when it is solid at room temperature, like butter, margarine or shortening.) Light Scones contain just 0.3 gram of saturated fat, and 3.6 grams of total fat.

In baking, you can generally substitute half the amount of oil as the butter or margarine called for. However, there is one caveat: Do not overmix the dough. Knead the dough as little as possible to produce light and tender baked goods made with oil.

Light Scones

2 cups flour

1/4 cup granulated sugar

2 teaspoons baking powder

1/2 teaspoon salt

3 tablespoons canola oil or buttery flavored cooking oil

1/2 cup raisins

3/4 cup plus 1 tablespoon skim milk

1 teaspoon granulated sugar

Preheat oven to 400 degrees.

In a large bowl, combine the flour, sugar, baking powder and salt. Using a fork, stir in the canola oil until the mixture form pea-size lumps. Add the raisins and 3/4 cup milk and stir to form a soft dough.

Turn the dough out on a very lightly floured work surface and gently pat into a round about 1/2-inch thick. Cut with a biscuit cutter and gently form the scraps into rounds. Don’t knead dough.

Using a pastry brush or your fingertip, brush the tops with the remaining 1 tablespoon of skim milk. Sprinkle each scone lightly with remaining 1 teaspoon of sugar.

Bake 10-12 minutes, until puffed and firm to the touch.

Yield: 12 servings.

Nutrition information per serving: 148 calories, 3 grams protein, 26 grams carbohydrate, 4 grams fat (24 percent fat calories), no cholesterol, 100 milligrams sodium.

The following fields overflowed: SUPCAT = COLUMN, RECIPE - On the Light Side

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