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Cranberry/Orange scones

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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