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.
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FAQs
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.
Does canola oil have less saturated fat? ›
Canola oil is high in unsaturated fats and has the lowest amount of saturated fat among the common cooking oils. It contains high amounts of oleic acid (a monounsaturated fat) and alpha-linolenic acid (the plant-based omega-3 essential fatty acid).
What does canola oil do in baking? ›
Choosing vegetable oil is the best option for baking moist, delicious baked goods. Canola oil, the most common vegetable oil used in baking, doesn't add a strong flavor. It allows your cake's flavor will shine through while still achieving a moist texture.
Is scones fat or oil? ›
Butter is traditional and adds to the flavour of your finished scones. Also, oils are 100% fat whereas butter is about 80% fat (the remaining 20% is mainly water which creates steam as the scones cook and helps to make them fluffy and light), so using oil will change the texture as well as the flavour of scones.
How to reduce saturated fat when baking? ›
Reducing fat when baking:
Replace up to ½ the fat in muffins, quick breads, cookies and cakes with mashed fruit or vegetables, like unsweetened applesauce, pureed pumpkin, squash, sweet potato, pureed prunes or mashed bananas.
Can I substitute oil for butter in scones? ›
Want to whip up a quick and tasty treat? These savoury olive oil scones are quick and easy and use olive oil in place of butter. They come together easily using a simple method of mixing scones with a butter knife. These savoury scones were flavoured with nduja and cheddar cheese and are well worth making!
What is the healthiest oil to bake with? ›
For baking, the best oils are coconut oil and olive oil. Coconut oil is more stable than olive oil at higher temperatures. However, olive oil can be heated to 350 degrees F, which is a common baking temperature. As for cold or room-temperature dressings, olive oil, avocado oil, and peanut oil are popular choices.
What are the downsides of canola oil? ›
Most canola is chemically extracted using a solvent called hexane, and heat is often applied which can affect the stability of the oil's molecules, turn it rancid, destroy the omega-3s in it, and can even create trans fats.
What happens if you bake with canola oil instead of vegetable oil? ›
You can use vegetable oil when it calls for canola oil and vice versa. Although they have slightly different tastes, the result will be the same when you cook with either, whether you're frying, sautéing, baking, etc. If saturated fat is a concern, you may prefer to go with canola oil.
What is the best oil for baking cakes? ›
Canola oil is, without doubt, one of the best types of oil for baking. It's preferred in many recipes since it has the most neutral flavor compared to other types of oil. It also tends to be lighter in flavour, so it will not negatively affect the baked product's flavor and texture.
However, keep in mind that canola oil has a neutral flavor. While OO has a distinct, vibrant flavor, therefore, will lend more depth and flavor to all dishes. This particularly important to take into consideration when it comes to baking sweets such as cookies, brownies, and cakes.
What to avoid when making scones? ›
Overmixing the dough.
Overworking the dough will lead to scones that are tough and chewy, rather than light and flaky. The key is to use a light hand and work the dough until it just comes together. Follow this tip: Expect your dough to have lumps and bumps in it — once it just comes together, its ready to be used.
What is the trick in making good scones? ›
The less you knead the mix, the less the gluten will tighten up – which means your scones will stay loose and crumbly, rather than tight and springy. Make sure you sieve the flour and baking powder into your bowl. This means that the two will be well mixed together, which gives you a better chance of an even rise.
What makes scones rise best? ›
7 Baking Tips for Making Better Scones
- For a better rise, use cold butter — or even frozen butter. ...
- When it comes to mixing, don't overdo it; mix until the dough just comes together. ...
- Use pastry flour for the lightest scones. ...
- "Once you've shaped your scones, chill them before baking," Youngman says.
As long as you have enough butter to keep your pastry layers separate, you can reduce the butter as much as you want. Why is it important to keep the fat cold when making pastry dough?
How do you use less fat in baking? ›
Another useful fat-saving trick is to use puréed fruit instead of half the butter in a recipe. For example, if a recipe has 200g butter, use 100g reduced-fat spread and 100g apple or peach purée, or mashed banana.
How do you reduce fat content? ›
Tips to eat less fat
choose lower-fat or reduced-fat dairy products or dairy alternatives. grill, bake, poach or steam food rather than frying or roasting. measure oil with a teaspoon to control the amount you use, or use an oil spray. trim visible fat and take the skin off meat and poultry before cooking it.
How can you reduce the fat in a recipe? ›
✓ Use 1% or skim milk in place of whole milk in recipes. ✓ Replace some of the meat in burgers, meatloaf, chili and stews with vegetables, beans or whole grains. ✓ Coat chicken or fish in bread crumbs rather than batter to cook. ✓ Use fat free broth or fat free milk in mashed potatoes, soups, gravies and stews.
