CarolynInTexas asked me to post the scone recipe when I got a good one. This is one that someone made recently for a meeting and it was really really good. She just sent me the recipe that she used. If I made it, I would substitute the sugar for Splenda and the white flour for Whole Wheat Pastry Flour. I don't know what the carb count for each scone would be though. It's probably high enough you wouldn't want to make this very often.



BUTTERMILK SCONES


2 cups all purpose flour 6 tbsp butter.chilled

1/3 cup granulated sugar 1/2 cup buttermilk

1 1/2 tsp baking powder 1 large egg

1/2 tsp baking soda 1 1/2 tsp vanilla extract

1/4 tsp salt 2/3 cup currants or raisins or other dried fruit

Preheat oven to 375

In a large bowl, stir together the flour, sugar, baking powder, baking soda, and salt. Cut the butter into 1/2-inch cubes and distribute them over the flour mixture. With a pastry blender or two knives used scissors fashion, cut in the butter until the mixture resembles coarse crumbs. In a small bowl, stir together the buttermilk, egg, and vanilla. Add the buttermilk mixture to the flour mixture and stir to combine,. Stir in the currants or dried fruit.

With lightly floured hands, pat the dough into an 8-inch diameter circle on an ungreased baking sheet. With a serrated knife, cut into 8 wedges. Bake for 18 to 20 minutes, or until the top is lightly browned and a toothpick inserted into the center of a scone comes out clean.

Remove the baking sheet to a wire rack and cool for 5 minutes.

Using a spatula, transfer the scones to the wire rack to cool. Recut into wedges, if necessary. Serve warm, or cool completely and store in an airtight container.

Makes 8 scones.

(edited to say that I don't know where she got the recipe from.)