* Exported from MasterCook *
Scones, Orange-Pecan
Recipe By :
Serving Size : 11 Preparation Time :0:00
Categories : Breads/Muffins/Rolls Low Fat
Nuts
Amount Measure Ingredient -- Preparation Method
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2 1/2 cups all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1/4 cup prune puree -- (recipe follows) or prepared
prune butter
2 tablespoons cold margarine -- or butter
8 ounces nonfat lemon yogurt -- or (1 container)
2 tablespoons frozen orange juice concentrate, thawed
1 orange peel -- Grated peel
1/4 cup chopped toasted pecans
Prune Puree:
1 1/3 cups pitted prunes -- (8 oz)
6 tablespoons hot water
Preheat oven to 400F. Coat baking sheet with vegetable cooking spray.
In large bowl, combine flour, sugar, baking powder, baking soda and
salt. Cut in Prune Puree and margarine with pastry blender until
mixture resembles coarse crumbs. Add yogurt, juice concentrate and
orange peel; mix just until blended. Stir in pecans.
Turn dough out onto floured surface and knead two or three times. Pat
into 8" circle and cut into 12 equal wedges. Place wedges on prepared
baking sheet, spacing 2 inches apart. Bake in center of oven 15 to 20
minutes or until lightly browned and springy to the touch. Serve warm
or at room temperature.
Makes 11 scones
Prune Puree
Combine 1 1/3 cups (8 oz) pitted prunes and 6 tablespoons hot water
in container of food processor or blender. Pulse on and off until
prunes are finely chopped and smooth. Store leftovers in a covered
container in the refrigerator for up to two months.
Favorite recipe from California Prune Board
PER SERVING:: (1 scone)
Cal 188, CFF 18%, Total Fat 4 g, Sat Fat 1 g, Pro 4 g, Carbo 35 g,
Sodium 408 mg, Fiber 1 g
Source:
"Diabetic Cooking, April 2000"
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Per Serving (excluding unknown items): 261 Calories; 4g Fat (13.9%
calories from fat); 5g Protein; 53g Carbohydrate; 3g Dietary Fiber;
trace Cholesterol; 434mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0
Lean Meat; 1 Fruit; 1/2 Fat; 1 Other Carbohydrates.