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