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Low-fat Cranberry Pecan Scones
Nb persons: 6
Yield:
Preparation time:
Total time:
Source: Cooking with Joy--The 90/10 Cookbook
| You can freeze these, wrapped tightly, for up to 3 months. | |
| 1 c. | fresh cranberries |
| 2 Tb. | water |
| 1/4 c. | Splenda |
| 2 c. | all-purpose flour |
| 2 tsp. | baking powder |
| 1/2 tsp. | baking soda |
| 1/2 tsp. | salt |
| 2 Tb. | reduced-fat, soft tub margarine |
| 1 | egg whtie |
| 3/4 c. | buttermilk |
| 1/4 c. | whole pecans, chopped |
1. Preheat the oven to 400 degrees. Coat a baking sheet with cooking spray.
2. Pour the cranberries into a small saucepan. Add the water and half the Splenda (1/8 cup), and heat over a medium flame, stirring constantly. The mixture will begin to thicken and the cranberries will melt into a chunky sauce. This will take at least 10 minutes. Cover and set aside.
3. In a large mixing bowl, combine the flour, remaining Splenda, baking powder, baking soda, and salt. Thoroughly mix. Add the margarine and continue to mix.
4. In a small bowl, combine the egg white and buttermilk. Add to the flour mixture.
5. Lightly dust your work surface with flour (to prevent the dough mixture from sticking). Gently knead the dough for 5-10 minutes.
6. Form the dough into one large ball and place it in the center of the baking sheet. Press down on the ball with a lightly floured rolling pin and create a flattened circle, about 1 1/2" thick.
7. Spread the chunky cranberry sauce evenly over the dough with a spoon, and sprinkle with chopped pecans.
8. Bake for 13-15 minutes, or until golden brown (inserted toothpick should come out clean). Slice into 6 pieces.
Each scone=219 calories
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