Maple Walnut Scones, Low Fat - Low Sugar |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Thanks to Roxygirl in Colorado who's Double Maple Syrup Scones was the inspiration for this lightened recipe. Ingredients:
2 cups unbleached all-purpose flour |
1 1/2 cups whole wheat flour |
4 teaspoons baking powder |
3/4 teaspoon salt |
1/3 cup heart healthy margarine |
1/3 cup unsweetened applesauce |
3/4 cup walnuts, chopped small |
1 cup nonfat milk |
1/2 cup no-sugar-added maple syrup (i use e.d.smith brand) |
1/2 teaspoon maple flavoring |
1 egg white |
splenda sugar substitute, for sprinkeling on top |
Directions:
1. In a large bowl, combine the flours, baking powder, and salt.
2. Cut in the margarine until the mixture resembles coarse crumbs.
3. Stir in walnuts.
4. In a separate bowl, combine the applesauce, milk, syrup, and maple flavoring.
5. Add the wet ingredients to the dry and mix until you've formed a dry soft dough.
6. Flour your work surface generously and scrape the dough out of the mixing bowl onto the floured surface.
7. Divide the dough in half.
8. Gently pat each half of dough into a 7 inch circle about 7/8 inch thick.
9. Transfer dough onto a lightly greased cookie sheet (or Silipat mat).
10. Brush the tops with the egg white and sprinkle with Splenda to your likeing.
11. Using knife, divide each dough circle into eight wedges.
12. Gently separate the wedges so that they're almost touching in the center, but are spaced about an inch apart at the edges.
13. bake the scones for 15-18 minutes at 425, or until they're golden brown.
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