Rosemary and Raisin Scones

Celebrate Saint George's, or any day, with a batch of light rosemary and raisin scones
Celebrate Saint George’s, or any day, with a batch of light rosemary and raisin scones

It’s Saint George’s Day! If you’re like, what is that?? It’s “the feast day for Saint George and the National Day for England,” according to old trusty Wikipedia.

Since half my family is English, I decided to celebrate this morning by baking a batch of scones for breakfast. Apparently, and also according to Wikipedia, the actual origin of scones is Scottish. But, having spent loads of time in the UK, and enjoyed many a scone, I can safely say these do the English and Scots alike, proud.

I love England and I love scones, so Happy Saint George’s everyone!

Ingredients | 

For scones:

  • 1/4 cup of non fat milk
  • 1/4 cup of light sour cream
  • 2 tablespoons of sweetener and sugar blend (I used Domino Light Sugar and Stevia)
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 2 cups of all purpose flour
  • 1 tablespoon of baking powder
  • A couple pinches of salt
  • 3 tablespoons of cold unsalted butter, cut or broken up into little pieces
  • 4 tablespoons of raisins (I used golden raisins/sultanas)
  • 2 teaspoons of dried rosemary

For egg wash to brush on top before baking:

  • 1 egg white (or two tablespoons of liquid egg whites)
  • 1 teaspoon of non fat milk

Preheat oven to 375f and line baking sheet with parchment paper.

In a mixing bowl, combine milk, sour cream, sweetener blend, vanilla extract and egg.

In a bowl, mix flour, baking powder and salt. Drop butter pieces into flour and mix with fork or whisk until it begins to look like breadcrumb consistency.

Add the raisins and rosemary to the flour mixture and give it a little mix. Add the wet ingredients and gently fold everything together, being careful not to over mix, until a sticky dough ball forms.

Lightly flour a cutting board and with floured hands or floured rolling pin, flatten to about 2 inches high.  Use a cookie or biscuit cutter to cut out 12 dough circles, or simply cut wedges or squares with a sharp knife.

Light Bites Done Right Tip! To get 12 equal servings by eye easily, I simply divide the dough in half first, and then each half into half again and cut those into three equal pieces.

Assemble on parchment with a couple inches in between.

Top with any raisins and rosemary you’ve reserved.

Mix egg white and teaspoon of milk and brush each scone with it.

Bake for 15-17 minutes until golden brown. Allow to cool before eating. Delicious served sliced and spread with butter/light spread and a drizzle of honey or with clotted cream and jam.

Nutrition Facts | Makes 12 servings, 1 scone each

191 calories, 3.8g fat, 33.4g carbs, 1.4g fiber, 5.6g protein

5 Weight Watchers PointsPlus each


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