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Engaged Instruction


   Wayne Iwaoka

   Naomi Kanehiro

   Laura Kawamura

   Lynn Nakamura-Tengan

   Claire Nakatsuka

   Julia Zee


FSHN 381: Experimental Foods
"High Fiber, Low Fat" Scone Development
Fall, 2009

Students had to modify an existing scone recipe by adding processed or synthetic dietary fiber, such that 1 serving of the scone would subsequently provide about 20% or more of the daily value of dietary fiber (about 5 grams) per reference amount customarily consumed.  Such products could potentially carry the FDA nutrient content claim of being “high fiber.”  Students also had to decrease the oil (butter) content, such that the scone could potentially be labeled as “low fat,” according to the FDA nutrient content claim of having 3 grams or less of total fat per serving.  

The scone needed to be acceptable in taste and texture for an older adult. Students prepared presentations and provided background information on their fiber, development of their scone and presented their final product with nutrient analysis to seniors living in local senior residential facilities whom participated in taste-testing the scones.  Students gauged if seniors found their scone to be acceptable through sensory evaluation forms.

Each group started with the following recipe for their scone:

*Basic Scone Recipe

Yield: 18-24 scones


3½ cups all purpose flour
2 tablespoons cream of tartar
2 teaspoons baking soda
½ teaspoon salt
⅓ cup sugar
¾ cup unsalted butter, cold
½ cup buttermilk, cold
2 large eggs


  1. Preheat oven to 375° F (190° C).  In a large bowl combine flour, cream of tartar, baking soda, salt and sugar.
  2. Cut in butter until mixture resembles fine crumbs.
  3. Mix together buttermilk and eggs.  Add to dry ingredients, mixing to form a soft dough.
  4. Knead dough on a floured surface several times.
  5. Pat out dough 1 inch thick.  Cut into desired shapes and place on ungreased baking sheets.
  6. Bake until golden brown (15-20 minutes).

Notes:  You can make scones in any size or shape you wish --- circles, squares, triangles, hearts, crescents, stars.

*This recipe was modified from the recipe developed by the California Culinary Academy:  Accessed August 31, 2009.

Each group was assigned one of the following fibers to incorporate into their scone:

  1. Bamboo fiber
  2. Corn bran fiber
  3. Cottonseed fiber
  4. Inulin fiber
  5. Oliggo fiber
  6. Soy fiber
  7. Sugarcane fiber
Presentations (PDF):
Recipes (PDF):


Contact Information

Engaged Instruction
1955 East-West Road #306
Honolulu, Hawaii 96822
Phone: (808) 956-4124
Fax: (808) 956-6457z


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