This is for Patrick, who wanted a good scone recipe into which he could add
fruit and nuts when he got the hang of it. The good news is, although it
doesn't taste like it, this is a low-fat item!
Cranberry-Orange Scones
2 c. all-purpose flour
1 Tbs. cornstarch
1/3 c. sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
4 Tbs. UNSALTED butter (NOT margarine)
3/4 c. chopped frozen cranberries
2 tsp. grated orange peel
1/2 c. plain or vanilla nonfat yogurt
1/4 c. orange juice (for more flavor, use orange juice concentrate)
2 tsp. sugar
Combine first 6 ingredients in a bowl; cut in butter with two knives or
pastry blender until mixture resembles coarse meal. Add cranberries and
orange peel; toss well. Add yogurt, stirring just until dry ingredients are
moistened (dough will be quite sticky). Turn the dough out onto a lightly
floured surface, and with well-floured hands, knead 5 or 6 times. Pat dough
into an 8-inch circle on a baking sheet coated with cooking spray. Cut dough
with sharp knife into 12 wedges (DO NOT SEPARATE wedges). Sprinkle the 2
tsp. of sugar over the dough. Bake at 450F for 12 to 15 minutes, or
until golden. Per serving: 141 calories, 3.3 g fat; 2.8 g Protein; 25 g
Carbohydrate; 8 mg Cholesterol; 166 mg sodium
This is one of my mother-in-law's favorite treats. Enjoy!
Corina