I love scones, and though these are somewhat different than the ones made with white flour, I find them quite satisfying. Especially with lemon curd!
2 1/2 cup whole wheat pastry flour
1/2 cup sucanat
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
4 tablespoons chilled butter
1 cup frozen cranberries
2 teaspoons grated orange peel
3/4 cup buttermilk
1. Combine first 6 ingredients in food processor. Add cut up pieces of butter and pulse until mixture resembles coarse meal. Add cranberries and orange rind and pulse a few times. Pour into a bowl and add yogurt, stirring just until dry ingredients are moistened.
2. Turn dough out onto lightly floured surface, and knead 4 or 5 times. Pat dough into an 8 inch circle and cut into 12 wedges. Place on baking sheet coated with cooking spray.
3. Bake at 450°F for about 12 minutes.
Calories 159.76, Calories From Fat (24%) 38.94, Total Fat 4.45g , Saturated Fat 2.6g, Cholesterol 10.79mg, Sodium 201.2mg, Total Carbohydrates 28.29g, Fiber 3.51g, Sugar 9.21g, Protein 4.01g
I used to make the lemon curd from Bread, by Beth Hensperger, then used a recipe from Cooking Light that was a bit lighter in fat and just as good. Now I’ve reduced the sugar even further.
1 cups sugar
2 Tbs lemon rind, freshly grated
4 large eggs
1 1/3 cups fresh lemon & lime juice
4 Tbs unsalted butter
1. Combine sugar, lemon rind, & eggs in a saucepan over medium heat, stirring with a whisk. Cook until sugar dissolves and mixture is light in color (about 3 minutes). Stir in butter and lemon juice, cook until mixture thinly coats the back of a spoon, stirring constantly. Pour into 1/2 pint jars and cover. Cool and store in refrigerator.
Yield: 3 cups (serving=1 Tblsp.)
Calories 32.42, Calories From Fat (38%) 12.17, Total Fat 1.37g, Saturated Fat 0.74g, Cholesterol 20.17mg, Sodium 6.04mg, Potassium 15.14mg, Total Carbohydrates 4.84g, Fiber 0.03g, Sugar 4.37g , Protein 0.56g