Cranberry/Orange scones
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Yeah, kitt finished writing this at 10:16 on 22 August 2006
Email from Self mag.
Cranberry-Orange Scones Miraval Spa, Catalina, Arizona Makes 12 scones Vegetable oil cooking spray 1 cup unbleached all-purpose flour 1 cup whole-wheat pastry flour 2/3 cup plus 2 tsp raw cane sugar 2 tsp baking powder 1/2 tsp baking soda 1/4 tsp sea salt 3 tbsp butter, chilled, cut into small pieces 1/2 cup chopped dried cranberries 2 tsp grated orange zest 1 cup nonfat plain yogurt 1/4 cup skim milk Heat oven to 400 degrees. Coat a baking sheet with cooking spray. Combine flours, 2/3 cup sugar, baking powder, baking soda and salt in a bowl. Using a pastry blender or 2 knives, cut in butter until mixture resembles a coarse meal. Add cranberries and zest; toss well. In another bowl, mix yogurt and milk. Add yogurt mixture to dry ingredients, stirring until just moistened (dough will be sticky). Turn dough out onto a lightly floured surface and, with floured hands, knead 4 or 5 times. Pat dough into an 8-inch circle on prepared baking sheet. Cut dough into 12 wedges. (Do not separate the wedges.) Sprinkle the remaining 2 tsp sugar over dough. Bake 12 minutes or until golden. The skinny: 173 calories per scone, 3.4 g fat (1.6 g saturated), 32.5 g carbs, 1.8 g fiber, 3.8 g protein