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!

Printable Recipe

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