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Prep Time: 20 Minutes Cook Time: 9 Minutes |
Ready In: 29 Minutes Servings: 12 |
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These lower fat scones are delicious as is or with the orange glaze. Adapted from Betty Crocker's Diabetic Cookbook. Ingredients:
2 cups bran flakes |
1 cup all-purpose flour |
1/4 cup brown sugar |
2 teaspoons baking powder |
1 1/2 teaspoons orange rind, grated |
1/4 teaspoon salt (optional) |
1/4 cup non-hydrogenated margarine (or slightly less) |
1/2 cup dried cranberries |
1 egg, slightly beaten |
1/4 cup plain yogurt |
1/2 cup powdered sugar |
1/4 teaspoon orange rind, grated |
2 -3 teaspoons orange juice |
Directions:
1. Place cereal in plastic bag and slightly crush with rolling pin; set aside.
2. Mix flour, brown sugar, baking powder, orange peel, and salt in medium bowl. Cut in margarine (You may want to use about a tbsp less of margarine since the original recipe called for regular margarine or butter which has a lower water content) using pastry blender or crisscrossing 2 knives until mixture looks like coarse crumbles.
3. Stir in cereal, cranberries, egg, and yogurt until a soft dough forms.
4. Place dough on a floured surface, gently roll in flour to lightly coat; shape into a ball (if dough is too wet to achieve this step, skip it).
5. Pat dough into 8-inch circle with floured hands; cut circle into 12 wedges with a sharp knife dipped in flour. Place wedges about 1 inch apart on ungreased cookie sheet.
6. Bake 7 to 9 minutes at 400°F or until edges are light brown. Immediately remove from cookie sheet onto wire rack (place rack on waxed paper to catch drips).
7. Cool 5 minutes; combine ingredients for glaze, mix until thin enough to drizzle; drizzle scones with orange glaze.
8. After glaze has set, store in a sealed container.
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