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A healthy, tasty
scone...
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1
1/3 cups |
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all-purpose flour |
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2/3
cup |
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whole wheat flour |
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¼
cup |
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granulated sugar |
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2½
tsp |
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baking powder |
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¼
tsp |
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baking soda |
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¼
tsp |
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salt |
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3
Tbs |
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light butter, cut into small pieces |
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½
cup |
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dried cranberries |
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2
tsp |
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grated orange rind |
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1
large |
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egg,
lightly beaten |
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¾
cup |
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lowfat buttermilk |
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1
tsp |
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powdered sugar |
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1 |
Preheat oven
to 375°F. Line a baking sheet with waxed paper. |
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2 |
In a large
bowl, whisk together dry ingredients (through
salt). Cut in butter with pastry blender until
the mixture is crumbly. Add cranberries and
orange rind and stir with a fork. Add egg and
buttermilk and stir with a fork until the dry
ingredient are just moistened. |
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3 |
Gather dough
into a ball and place on the baking sheet. Pat
into a 7-inch circle. Cut into 8 wedges with a
knife dipped in flour. Do not separate the
wedges. |
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4 |
Bake until
golden brown- about 20 minutes. Transfer to a
baking rack to let cool. Sprinkle with powdered
sugar while still warm. |
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5 |
Cut through
wedges with serrated knife and serve. |
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Servings: 8 |
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Yield: 8 scones |
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Nutrition Facts |
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Amount Per Serving |
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Calories |
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299.48 |
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Calories From Fat (11%) |
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33.98 |
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% Daily Value |
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Total Fat
3.75g |
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6% |
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Saturated Fat 0.95g |
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5% |
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Cholesterol
27.36mg |
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9% |
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Sodium
333.14mg |
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14% |
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Potassium
126.11mg |
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4% |
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Carbohydrates
61.83g |
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21% |
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Dietary Fiber 4.26g |
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17% |
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Sugar 7.80g |
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Sugar Alcohols 0.00g |
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Net Carbohydrates
57.57g |
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Protein
5.08g |
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10% |
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WW Points 5.5 |
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Recipe Source |
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Weight Watchers: Take Out Tonight |
