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? ›
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. However, when deciding on which oil to use, you should also consider the smoke point.
Is it healthier to bake with canola oil or butter? ›
Bottom line: Olive, canola and safflower oils are healthier choices overall than butter and most margarines. Use them as replacements for butter and margarine in most of your cooking, but watch the amounts – those fat calories can add up fast.
How to reduce saturated fat when baking? ›
Replace regular butter with equal amounts of healthier buttery spreads such as Promise or Smart Balance. Trade half the butter with pureed fruit such as mashed bananas, apple butter or prunes (prunes work best with chocolate recipes). Replace half the oil with applesauce.
Are scones high in saturated fat? ›
When comparing saturated fat per 100g, average values were 3.6g saturated fat/100g for plain scones, 3.2g saturated fat/100g for fruit scones and 4.2g saturated fat/100g for luxury scones (Figure 9b).
Which oil is lowest in saturated fat? ›
Here are some common cooking oils that contain more of the “better-for-you” fats and less saturated fat: Canola. Corn. Olive.
What are the downsides of canola oil? ›
Canola Oil Disadvantages
Some studies show that a high ratio of omega-6 to omega-3 can raise your risk of certain diseases and conditions, such as Alzheimer's, obesity, and heart disease. Canola oil is also highly refined. This means it goes through a process that uses heat and chemicals to extract the oil.
Is 100% canola oil healthy? ›
The high unsaturated fat content in canola oil may protect against inflammation, microbial infection, or cancer, as well as other benefits ( 28 ). Other studies have found evidence that canola oil may: reduce cardiometabolic risk factors ( 29 ) delay heart disease progression ( 30 )
What is a healthier version of canola oil for baking? ›
If you're searching for a lighter alternative, sunflower or safflower are both excellent choices. For those on a culinary adventure, I highly recommend trying avocado oil. With its mild flavor and high smoke point, it's also fantastic for frying, sautéing, and baking.
"Heating oils can change the flavor and the nutrients, so it's good to know the basics when it comes to cooking, baking, and dressing with oils," explains Brooks. For baking, the best oils are coconut oil and olive oil.
What happens if you bake with canola oil instead of vegetable oil? ›
Yes! 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.
Can I bake with canola oil instead of butter? ›
Replacing Butter with Oil
A good rule of thumb is to replace about 3/4 of the butter in a recipe with olive, canola, or vegetable oil. (If the recipe calls for 1 cup butter, use ¾ cup oil.) You can use a 1:1 ratio when it comes to coconut oil.
Which is better for cholesterol, butter or canola oil? ›
Although care must be taken in handling and processing of canola oil and other vegetable oils, canola oil is a safe and healthy form of fat that will reduce blood LDL cholesterol levels and heart disease risk compared to carbohydrates or saturated fats such as found in beef tallow or butter.
Why bake with oil instead of butter? ›
Baking with oil not only requires less work, and results in fewer dirty dishes, than butter, but it also produces tender, moist baked goods that get better with age and boast an impressively long shelf-life.
Why are scones so fattening? ›
fattening. A Food Standards Agency (FSA) report has found that the average scone contains 408 calories, with the best – sorry, most fattening – clocking up a remarkable 756 calories and 39.2g of sugar. Add jam and cream to the largest scone tested, and you are talking more than 900 calories.
Are scones bad for weight loss? ›
If you're trying to lose weight, it's best to steer clear of heavy, refined carbohydrates, especially first thing in the morning. Baked goods like donuts, muffins and scones are high in sugar, bad fats and overall calories, Zumpano says.
What does cutting the fat do for the texture of a scone? ›
Recipes that call for the step of cutting fat into the flour are recipes where the desired end result is a product that is incredibly tender and flaky. The most common times you will cut fat into a flour in a baking recipe is with pie crust and pastry crusts, biscuits, and scones.
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.
