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Cranberry Orange Scones |
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Serves: 8 Print this RecipeServing size: 1 scone These scones-low in fat and homemade-are wonderful with soup or salad. 1/2 cup dried cranberries 2 tablespoons fructose 1/2 cup low-fat buttermilk, room temperature 3/4 cup fresh orange juice 1/8 cup orange peel (grated peel of 1 large orange) 2-1/4 cups whole-wheat pastry flour or unbleached flour 1 teaspoon baking soda 1 teaspoon cream of tartar 1/2 teaspoon salt 2 tablespoons low-calorie margarine, cold 1. Preheat the oven to 375 degrees. Sprinkle a cookie sheet with flour. Soak the dried cranberries in boiling water for 5 minutes. Drain and set aside. In a small bowl, mix together the fructose and buttermilk. Add orange juice and rind. 2. Sift flour, baking soda, cream of tartar, and salt in a large bowl. Using a fork or fingers, cut in the margarine until well combined. Stir the buttermilk mixture and cranberries into flour mixture and mix very gently by hand until combined. 3. Turn out the batter onto the floured cookie sheet and pat into a circle about 3/4 inch thick, 8 inches across. Using a sharp knife, cut the circle into 8 wedges. 4. Place the pan in the oven and bake for 25 minutes. Cool and cut completely through the wedge cuts to serve. EXCHANGES Starch 2-1/2 NUTRITION FACTS Calories 195(Calories from Fat 18) Total Fat 2 grams Saturated Fat 0 grams Cholesterol 1 milligram Sodium 275 milligrams Total Carbohydrate 40 grams Dietary Fiber 1 gram Sugars 13 grams Protein 5 grams This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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