Friday, December 28, 2007
Cranberry-whole wheat scones
This is my first attempt at baking scones. I was surprised at how quick and easy it was to prepare. I do not have a pastry blender to blend the butter and so I used my cheese grater. Works just as well!
Prep: 20 min.
Bake: 13 min.
Makes 12 serving
1 cup white whole wheat flour or whole wheat flour
½ cup all-purpose flour
½ cup amaranth flour or whole wheat flour
3 Tbsp. sugar or sugar substitute* equal to 3 Tbsp. sugar
1½ tsp. baking power
1 tsp. ground ginger or ground cinnamon
¼ tsp. baking soda
¼ tsp. salt
1/3 cup butter
½ cup refrigerated or frozen egg product, thawed, or 2 egss, lightly beaten
1/3 cup buttermilk
¾ cup dried cranberries or dried currants
3 Tbsp. rolled oats
1. Preheat oven to 400F. In large bowl, combine whole wheat flour, all purpose flour, amaranth flour, sugar, baking powder, gindger, baking soda and salt. Using pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in center; set aside.
2. In small bowl, combine egg products and buttermilk, sitri in dried cranberries. Add egg mixture all at once to flour mixture, stir just until moistened (some of the dough may look dry).
3. Turn out onto floured surface. Knead by folding and gently pressing dough for 10 to 12 strokes or until nearly smooth. Pat or lightly roll dough into 8-inch circle. Lightly brush with additional buttermilk; sprinkle with oats, pressing gently into dough. Cut dough circle into 12 wedges.
4. Place wedges 1 inch apart on ungreased baking sheet. Bake for 13 to 15 minutes or until edges are lightly browned. Serve warm.
Exchanges: 1 starch, 1 fat,
Carb choices: 1.5
Recipe Source: Better Homes and Gardens Diabetic Living