8
sconesMedium
By Joanne Chang
Published 2010
The idea of low fat is akin to heresy for many bakers. We love our butter and our cream and all things rich and delightful. I’ve found that commercially produced low-fat items often mask the lack of fat with a surplus of sugar: “If we make these cookies ultrasweet, maybe people won’t notice that they are as dry as sawdust!” These scones are the antithesis of typical low-fat grocery-store offerings. They do contain a little fat—a small amount of canola oil and a couple of eggs—but what they
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Advertisement
Advertisement