Friday, February 8, 2013

Orange Cranberry Scones




It's a snow day here in New Jersey, schools are closed. I love to make something special like these scones for my family when we are not so hurried in the morning. Not a bad calorie count, I was satisfied with 2 scones (278 calories total for both) for breakfast and they kept the hunger at bay for 3+ hrs. 
Normally my family complains about anything whole wheat. The trick here is to use white whole wheat flour. These disappeared fast.
Cranberry Orange Scones
Servings: 8 (makes 16 scones, serving size is 2 scones)  
Nutritional info for 2 scones : Calories: 278 • Fat: 4 g • Carbs: 53 g • Protein: 7 g
Ingredients:
·         2 cups White Whole Wheat Flour
·         3/4 cup Oat Bran Flour
·         4 Tbsp Ground Flax Meal
·         1 Teaspoon Baking powder
·         1 Teaspoon Baking Soda
·         Pinch of Salt
·         1/2 cup Granulated Sugar
·         2 Tablespoons Smart Balance Light Spread
·         1 Cup Buttermilk*
·         1/2 Cup Dried Cranberries (soak in boiling water for 5 minutes,
·         then drain, to rehydrate cranberries)
·         Zest of One Orange (divided in half)
·         2 Tablespoon Coarse or Granulated Sugar
·         2 Tablespoons Skim Milk
·         Non Stick Spray for Baking Sheet

Directions:

  1. Preheat oven to 375 degrees.
  2.  Mix half of orange zest with 2 tablespoons of coarse or granulated sugar and set aside.
  3. Spray large baking sheet with non-stick spray
  4. Add flours, flax meal, ½ cup sugar, baking soda, baking powder and salt to large mixing bowl.
  5. Cut Smart Balance into flour mixture until incorporated.
  6. Add cranberries, half of orange zest, then 1 cup of milk.
  7. Flour your hands and combine, mixture will be sticky. Dump onto floured surface and shape into 2 round disks (approximately 7” diameter).
  8. Cut each disk into 8 separate triangles and place on prepared baking pan. 
  9. Brush 2 tablespoons of milk on scones, then sprinkle with coarse sugar/orange zest combination made earlier.
  10. Bake ten minutes at 375.
Scones are done when knife inserted comes out clean.

Cool on wire rack. Best eaten warm.

Dark colored baking pans tend to burn bottoms of the scones.
*You may substitute 1 cup skim milk with 1 tablespoon white vinegar added  if you don’t have buttermilk. Let sit for 5 minutes before using in recipe.

4 comments:

Eileen Murphy said...

I am making cabbage soup, added bayleaf, a little salt and pepper, carrots. It is zero points on weight watchers and tastes delicious.

Maureen Fiorellini said...

Sounds good, it makes a big batch, enough to freeze, right? I have made it before. I sometimes use escarole instead of the cabbage, it has a milder flavor.

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