Whole wheat orange scones

12 servings

Ingredients

Quantity Ingredient
Vegetable oil cooking spray
1½ cup Unbleached flour
½ cup Whole wheat flour
2 tablespoons Brown sugar
½ teaspoon Baking soda
2 teaspoons Baking powder
4 tablespoons Reduced-fat margarine or butter
Cut into small pieces
⅔ cup Unsweetened applesauce
2 tablespoons Finely chopped orange zest
⅓ cup Raisins
⅓ cup Buttermilk
Granulated sugar for sprinkling

Directions

MAKES 12 SCONES LACTO

The texture of these low-fat scones is lighter and fluffier than their traditional counterparts. This recipe can be a springboard for creativity, providing a basic dough to which you can add lemon, blueberries or dried cranberries.

Preheat oven to 400 degrees. Lightly coat a baking sheet with cooking spray.

In medium bowl, mix both flours, brown sugar, baking soda and baking powder. Using a pastry blender or two knives, cut in margarine or butter until mixture resembles coarse meal. Stir in applesauce, orange zest, raisins and just enough buttermilk to form a stiff dough.

Turn dough out onto a lightly floured surface. With floured hands, pat dough to ¾-inch thickness. Using a 2-inch round cookie cutter, cut out circles of dough. Put scones on prepared baking sheet, brush tops with buttermilk and sprinkle with granulated sugar. Bake until golden, about 15 minutes. Serve warm or at room temperature.

PER SCONE: 123 CAL.; 3G PROT.; 2G TOTAL FAT (0 SAT. FAT); 23G CARB.; 1MG CHOL.; 171MG SOD.; 1G FIBER.

Converted by MC_Buster.

By Kathleen <schuller@...> on Feb 17, 1999.

Recipe by: Vegetarian Times Magazine, May 1998, page 32 Converted by MM_Buster v2.0l.

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