I also feel like there are certain foods that I like to make at specific times of the year. And I think scones will sort of become my Fall-ish, Thanksgiving-ish go to comfort food.
- 3 cups all-purpose flour
- 1/2 cup white sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup I Can't Believe It's Not Butter! spread
- 1 egg, beaten
- 1 cup milk
- First, preheat your oven to 400 degrees. Then spray baking sheets with no-stick cooking spray.
- In a large bowl, first combine your dry ingredients: Flour, sugar, baking powder and salt.
- Cut in the I Can't Believe It's Not Butter! spread with a pastry blender or two knives until mixture is the size of a very course crumbs.
- In a separate small bowl, mix the egg and milk together.
- Stir into the flour mixture until moistened.
- Turn dough out onto a lightly floured surface, and knead briefly. Next, roll dough out into a circular shape, about 1/2 thick. Use a pizza cutter to slice into 8 wedges, and place on the prepared baking sheet.
- Bake for ~15 minutes, or until golden brown.
This is the first time I've made scones with I Can't Believe It's Not Butter! At first, I wasn't sure how they would turn out, but I was pleasantly surprised!
The new I Can't Believe It's Not Butter! recipe is made from real, simple ingredients, with 0% artificial ingredients. It contains plant-based oils, purified water, and a pinch of salt. It's also the first spread from Unilever in the U.S. to be made from non-GMO sourced ingredients!
It's a lot more versatile than I once thought. I was scouring the website, and found out quite a bit of cool information:
- The new I Can't Believe It's Not Butter!® spread has 40% fewer calories and 70% less saturated fat than butter.
- As with all of our spreads, sticks and sprays, the new I Can't Believe It's Not Butter!® contains 0g trans fat per serving, no cholesterol and no partially hydrogenated vegetable oils.
- The Dietary Guidelines for Americans favor healthy eating patterns that meet nutrient needs and stay within calorie limits, with a focus on nutrient-dense foods from the five major food groups along with vegetable oils and oils contained in seafood, nuts and seeds, which contribute essential nutrients, and recommend using oils to replace solid fats where possible. Plant-based oils are one of the primary ingredients in our spreads.
- In the past, nutrition advice has overly-emphasized reducing total fat in the diet as a way to lower saturated fat intake and improve cardiovascular health. This advice has led many people to replace saturated fat with foods high in sugar and refined carbohydrates, which does not positively impact cardiovascular health. Research has consistently shown that limiting saturated fat and replacing it with unsaturated, good fats from vegetable oils and foods that are mainly oils like spreads, nuts and avocados may help reduce cardiovascular disease risk. To achieve this benefit, total daily calories should not increase.
Pretty neat, right?
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.