Ingredients
1 cup flour
1 cup whole wheat flour
2 tbsp sugar
1 tbsp rolled oats
1 1/2 tsp baking soda
1/4 tsp salt
1 cup buttermilk
2 tbsp buttermilk
Directions
1. Preheat oven to 400F. Grease cookie sheet with nonstick spray.
2. Lightly spoon flour into measuring cup; level off. In a large bowl,
combine all ingredients except buttermilk; mix well. Make a well in
the center of the flours; add 1 cup buttermilk. Stir just until
moistened.
3. On a lightly floured surface, gently knead until dough holds its
shape. Place on greased cookie sheet; pat out into 7 inch circle.
Brush with 2 Tablespoons buttermilk.
4. Bake at 400F for 12-14 minutes or until golden brown. Serve warm
Source: Pillsbury Fast and Healthy Magazine March/April 1993
Each serving contains: 2 breads Per serving: 140 calories
Servings: 8 servings
Low Calorie Brown Scones Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Diet; Healthy; Low Calorie
The History of Recipes
Historians have traced the existance of recipes way back into distant history, in fact as far into history as pharonic Egypt, and possibly even further. However, generally, these ancient records were just basic hieroglyphic or cunieform instructions for meal preparation.
Fascinatingly, the most ancient recipe found, according to historians is a series of clay tablets in ancient Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel exhilarated and blissful. During the time of the Roman Empire a roman called Apicius compiled a collection of documents showing how to cook the recipes cooked by wealthy Romans. In his publication, he recounts how the meals were divided into appetizers, entrees and afters, something we still use today. Aspicius recounts how the cooks of Roman times used many different herbs, including a few that will be familiar to modern chefs such as basil, mint and asafoetida. As our culinary historical trip moves on a few more years there were some interesting books which were published in the 1300s - one book called `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Surprisingly, these two books are nothing to do with the spicy food that is familiar to us all today, but rather descriptions of the types of meals on the menues of the rich people of that period. In the fifteenth century, knights returning from the crusades brought back a variety of foods and herbs from the East, including spices such as coriander, parsley, and rosemary. These new foods and spices led to an outbreak in manuscripts on cookery, most of which still exist in academic collections. Over the following few hundred years, the upper-class families of the West strove to serve up the most extravagent meals, and as a result chefs and their recipes were greatly in demand. Nevertheless, it was during the 1800s that cooking and recipe books really came of age. The Famous Mrs Beeton in the UK, and Fannie Farmer in the US, devoted their lives to collating, verifying, and publishing popular recipes of the day. By the arrival of the 20th century, cookery publications were greatly in demand mostly as a result of increased literacy, more spare time and having more money. Like it or not, the introduction of television brings us TV chefs and the demand for the accompanying recipe books. And that brings us to the present day and the internet revolution, allowing everybody to access thousands of recipes like those on the site you are now reading. |
We hope you enjoy this Low Calorie Brown Scones recipe.
