Use Canola Oil To Reduce Saturated Fat In Scones (2024)

FAQs

Use Canola Oil To Reduce Saturated Fat In Scones? ›

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.

You can replace saturated fat with an unsaturated fat such as vegetable oil or margarine. Another trick is cutting a portion of the fat and replacing it with a pureed fruit like applesauce, mashed bananas, or pureed pumpkin. This provides moisture, sweetness and some vitamins and minerals.

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).

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.

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). (g) Scone type and sample no. (g) Scone type and sample no.

The majority of fat digestion happens once it reaches the small intestine. This is also where the majority of nutrients are absorbed. Your pancreas produces enzymes that break down fats, carbohydrates, and proteins. Your liver produces bile that helps you digest fats and certain vitamins.

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.

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.

What is the healthiest oil for baking muffins? ›

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.

1. Canola Oil. 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.

Replacing Butter with Oil

Depending on the type of oil, it can add complex flavor and welcome moisture to your baked goods. 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.)

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.

The best scones have a crisp, slightly caramelized exterior and a tender, buttery, just-sweet interior. They can be dressed up with a glaze, studded with fruit or nuts, or gently spiced.

A plain croissant is really your best bet, ranging from 240 to 350 calories. As for muffins and scones, they start in the 400-calorie range. A Panera Cinnamon Chip Scone has 570 calories, and a Dunkin' Donuts Honey Bran Raisin Muffin has 480. FIT TIP: Split the muffin with another person.

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. Replace each whole egg with two egg whites or 1/4 cup egg substitute. Replace cream with equal parts of evaporated skim milk.

In some cases, heart-healthy oils, such as olive oil or vegetable oil, can be used to substitute for butter or margarine. If this option is not compatible with your recipe, you can also use butter or margarine containing phytosterols, which have also been linked to lowering LDL cholesterol.

Saturated fat, as a type of fat, has several functions in baking. It contributes tenderness, moistness, and a smooth mouthfeel to finished products, and serves as a flavor-enhancer of blended ingredients while contributing its own distinct flavor.

Also try reduced-fat cheese, light cream cheese, less-sugar jams, light pancake syrup, light Cool Whip, light yogurt, light margarine or whipped butter, and fat-free half-and-half. Most of these products will help you cut calories and saturated fat along with the total grams of fat.