* Exported from MasterCook *
Apricot-Ginger Buttermilk Scones - 3 pts
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
LowFat (Less than 30%)
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 3/4 cups whole grain pastry flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 cup chopped dried apricots -- (about 7 small whole apricots)
2 tablespoons chopped crystalized ginger
1/2 cup buttermilk
1 egg
3 tablespoons butter -- melted
1 teaspoon grated fresh ginger
1 teaspoon grated lemon peel
3 1/2 tablespoons brown sugar
To serve: -- honey
Preheat the oven to 400F. Coat a baking sheet with cooking spray.
In a large bowl, stir together the flour, baking powder, baking soda, apricots, and crystallized ginger. In a medium bowl, whisk together the buttermilk, egg, butter, fresh ginger, lemon peel and 3 tablespoons of the sugar until blended. Make a well in the center of the flour mixture and add the buttermilk mixture. Stir together just until the combined. Do not overmix.
Sprinkle a sheet of plastic wrap lightly with flour. Scrape the dough onto the plastic and spread roughly into a 7-inch circle. Sprinkle the top of the dough lightly with flour and pat until smooth. Invert the round onto the baking sheet and score the top of the pastry into 8 wedges, using a sharp, flour-dipped knife. Spoon the remaining 1/2 tablespoon sugar into a sieve and sprinkle evenly over the top.
Bake for 15 to 17 minutes, or until golden. Cook on the baking sheet on a rack for 10 minutes. Cut into 8 wedges and serve with honey.
Makes 8 servings.
AuthorNote: dried apricots lend a tangy sweetness and a nice kick of fiber to these breakfast treats.
Description:
"3 pts NOT PointsPlus"
Source:
"Sugar Solution Cookbook by the editors of Prevention magazine with Ann Fittante, 2006"
S(Formatted by Chupa Babi):
"Jan 2011"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 184 Calories; 6g Fat (26.8% calories from fat); 4g Protein; 30g Carbohydrate; 4g Dietary Fiber; 39mg Cholesterol; 234mg Sodium. Exchanges: 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 3003 0 0 0 0 0 0 0
No comments:
Post a Comment