Orange Pecan Scones - South Beach |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 8 |
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I have not tried this recipe. I'm posting this recipe for safe keeping. I got this recipe from The South Beach Diet Parties & Holidays Cookbook. Make Ahead: Scones are best eaten shortly after baking, but you can freeze them for up to 1 month in advance. Defrost at room temperature and reheat in a warm oven. Ingredients:
1/3 cup pecan pieces |
1/4 cup 1% fat buttermilk or 1/4 cup fat-free buttermilk |
1 large egg |
1/2 teaspoon vanilla extract |
1/2 teaspoon finely grated orange zest |
1/8 teaspoon orange extract |
1/2 cup whole wheat pastry flour |
1/2 cup unbleached all-purpose flour |
2 tablespoons granular sugar substitute |
2 teaspoons baking powder |
1/2 teaspoon ground cinnamon |
1/4 teaspoon baking soda |
1/4 teaspoon salt |
1/2 cup chilled trans-fat free margarine, cut into bits |
Directions:
1. Position rack in middle of oven and heat oven to 400. Place pecans on a baking sheet and toast until fragrant and lightly golden, 3-4 minutes. Remove from oven and cool. Lightly coat a baking sheet with cooking spray.
2. Whisk together buttermilk, egg, vanilla, zest, and orange extract in a small bowl.
3. In a large bowl, sift together whole grain and all purpose flours, sugar substitute, baking powder, cinnamon, baking soda, and salt. Add margarine and, using a pastry blender or 2 knives, cut margarine into the dry ingredients until the mixture resembles coarse meal. Add pecans and buttermilk mixture, stirring until mixture forms a slightly sticky dough. Using wet hands, knead dough 4-5 times in the bowl.
4. Place dough onto baking sheet and form into a 3/4-inch thick disk. Cut disk all the way through into 8 wedges (do not separate). Bake until lightly golden, 15-18 minutes. Serve warm or at room temperature.
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