Cherry-Ginger Scones

cherry-ginger-scones Recipe
Jim Bathie
Bet you never thought you'd be eating scones while you were on a diet! These scones, however, are so diet friendly that they aren't even a dessert—you can have them for breakfast. High in fiber, protein, and Resistant Starch, they will keep you satisfied in every way.

Resistant Starch: 1.2g

Yield:

8 servings (serving size: 1 scone)

Recipe Time

Prep: 20 Minutes
Bake: 25 Minutes
Total: 45 Minutes

Nutritional Information

Calories 348
Fat 13 g
Satfat 7.5 g
Monofat 3 g
Polyfat 1 g
Protein 6 g
Carbohydrate 53 g
Fiber 5 g
Cholesterol 31 mg
Sodium 271 mg

Ingredients

1 1/2 cups whole-wheat pastry flour
1 cup old-fashioned rolled oats
1/4 cup packed brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter
1 cup dried cherries
1/2 cup crystallized ginger, coarsely chopped
1/4 cup low-fat buttermilk
2 large egg whites, whisked
All-purpose flour (as needed)

Preparation

1. Preheat oven to 350°. Line a baking sheet with parchment paper, and set aside.

2. Combine flour, oats, brown sugar, baking powder, baking soda, and salt in a food processor. Process 10 seconds or until oats are finely chopped. Add butter; process until mixture resembles coarse meal.

3. Transfer flour mixture to a large mixing bowl; stir in cherries and crystallized ginger.

4. Combine buttermilk and egg whites in a small bowl; stir with a whisk. Add buttermilk mixture to flour mixture; stir just until a sticky dough forms.

5. Transfer dough to parchment paper–lined baking sheet, and pat into a 9-inch circle (about 1-inch thick). Sprinkle with all-purpose flour, if necessary, to keep the dough from sticking to hands. Divide the dough into 8 equal wedges. Separate wedges slightly, and bake at 350° for 25 minutes or until golden brown and a wooden pick inserted in center comes out clean.

Note:

The CarbLovers Diet

August 2010
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