Recipe - Whole Wheat Orange Scones

Vegetable oil cooking spray
1 One half cup Unbleached flour
One half cup Whole wheat flour
2 tablespoon Brown sugar
One half teaspoon Baking soda
2 teaspoon Baking powder
4 tablespoon Reducedfat margarine or
butter
Cut into small pieces
2/3 cup Unsweetened applesauce
2 tablespoon Finely chopped orange zest
1/3 cup Raisins
1/3 cup Buttermilk
Granulated sugar for
sprinkling

MAKES 12 SCONES LACTO

The texture of these lowfat scones is lighter and fluffier than their
traditional counterparts. This recipe can be a springboard for creativity,
providing a basic dough to which you can add lemon, blueberries or dried
cranberries.

Preheat oven to 400 degrees. Lightly coat a baking sheet with cooking
spray.

In medium bowl, mix both flours, brown sugar, baking soda and baking
powder. Using a pastry blender or two knives, cut in margarine or butter
until mixture resembles coarse meal. Stir in applesauce, orange zest,
raisins and just enough buttermilk to form a stiff dough.

Turn dough out onto a lightly floured surface. With floured hands, pat
dough to 3/4inch thickness. Using a 2inch round cookie cutter, cut out
circles of dough. Put scones on prepared baking sheet, brush tops with
buttermilk and sprinkle with granulated sugar. Bake until golden, about 15
minutes. Serve warm or at room temperature.

PER SCONE: 123 CAL.; 3G PROT.; 2G TOTAL FAT (0 SAT. FAT); 23G CARB.; 1MG
CHOL.; 171MG SOD.; 1G FIBER.

Converted by MC_Buster.

By Kathleen schuller@ix.netcom.com on Feb 17, 1999.

Recipe by: Vegetarian Times Magazine, May 1998, page 32

Converted by MM_Buster v2.0l.