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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Breakfast Scones Ingredients:
2 cups whole wheat pastry flour |
1 cup pecans, chopped |
2 teaspoons baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1 1/4 cups low-fat vanilla yogurt |
2 tablespoons canola oil |
1 teaspoon freshly grated orange zest |
2/3 cup dried cranberries |
Directions:
1. Preheat the oven to 400 degrees. Lightly coat a 9 inch round baking pan with cooking spray.
2. Whisk together the flour, pecans, baking powder, baking soda, and salt in a large bowl
3. Make a well in the center of the flour mixture and add the yogurt mixture and cranberries. Stir just until blended.
4. Press into the prepared pan. Score the dough with a knife to form 8 triangles. Bake for 20 to 25 min or until lightly browned and a wooden toothpick inserted in the center comes out clean.
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