Cranberry-Orange Mini Scones Recipe
From Robert Ferguson's DietFREELife Clinic
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Enjoy
cranberry-orange scone with a cup of coffee and continue reducing
your waistline. Or have a scone for an afternoon snack. However
you want it -- the GREAT news is that you will enjoy yourself and
not be concerned with gaining some body fat. Take
advantage of this unique blend of ingredients and share these scones
with your friends and family. Most people won't believe they're
healthy. Why? Because they taste so good!
Ingredients:
- 2
cups King Arthur Brand “White Whole Wheat” Flour1
tsp baking powder
- ¼
tsp baking soda
- ¼
cup Egg Beaters (or 2 egg whites)
- ¾
cups Granulated Splenda
- 8
TBSP Smart Balance or Earth Balance buttery spread
- ½
cup Greek Style 0% fat plain yogurt
- ½
cup dried cranberries (Craisins)
- Zest
of 1 orange
- *optional
– 1 ½ tsp Evaporated Cane Juice (As a topping)
Method:
Preheat oven
to 400 degreesIn a medium
bowl mix the flour, baking powder, baking soda and Splenda. Add buttery spread and mix with a pastry blender until the mixture
resembles coarse meal.
In another bowl
combine yogurt, dried cranberries, Egg Beaters and orange zest.
Add yogurt mixture
to flour mixture and blend with a spatula. Mixture will seem dry…but
it will all mix together to become a soft dough. (You may need to
mix with your hands a bit)
On a floured
work surface, divide dough into 2 equal portions. Roll each portion
into a ball.
Next flatten each ball until you have two flat circles about 1”
thick. (*Sprinkle each with Evaporated Cane Juice.)
With a sharp
knife, cut each circle into 6 equal parts, (like you are cutting
a pie). You will end up with 12 triangular mini-scones.
On a cookie
sheet covered with parchment paper place scones about ½ inch
apart.
Bake for 11 minutes or until bottom of scones begin to brown.
Serves: 12
Serving
Size: One scone
Approximate
nutritional analysis per serving: 160 calories (7 grams
of fat, 4 grams of protein, 20 grams of carbohydrates, 2grams of
fiber)
