Thursday, February 18, 2010

Cranberry, Chocolate and Pecan Scones

Another recipe from Belly Fat Diet Cookbook.  These scones were a pretty big hit especially warmed a little with some butter.  They were super easy!  I added 1/2 cup of mini-chocolate chip cookies...gotta have chocolate!

2 cups whole wheat pastry flour
1 cup pecans, chopped
2 tsps baking powder
1/2 tsp baking soda
1/2 tsp salt
1-1/4 cups low-fat vanilla yogurt
2 tbsp canola oil
2 eggs
2 tsps vanilla extrac
1 tsp freshly grated orange zest
2/3 cup dried sweetened cranberries
1/2 cup mini-chocolate chips

Preheat the oven to 400 degrees.  Lightly coat a 9" round baking pan with cooking spray. 

Whisk together the flour, pecans, baking powder, baking soda, and salt in a large bowl. 

Whisk together the yogurt, oil, and orange zest in a small bowl.

Make a well in the center of the flour mixture and add the yogurt mixture and cranberries.  Stir just until blended. 

Press into the prepared pan.  Score the dough with a knife to form 8 triangles.  Bake for 20 to 25 minutes or until lightly browned and a wooden toothpick inserted in the center comes out clean. 

Nutrition Per Serving:  (without chocolate chips)

308 calories
6 g protein
38 g carbohydrates
15 g fat
1.5 g saturated fat
2 mg cholesterol
350 mg sodium
5 g fiber

1 comment:

  1. They look so delicious and loaded with goodies.