Monday, February 25, 2008

Low-Fat Cranberry-Walnut Scones (Healthy Breakfast)

It's always great to have a "sweet start" to a day, and as breakfast is the first important meal of the day, having something sweet in the morning balances your caffeine, but it's an added bonus if its a healthy breakfast, like these wonderful Eggless Cranberry-Walnut Breakfast Scones. Low in fat, these semi-sweet scones are packed with the goodness of cranberries and walnuts that make this a healthy sweet treat any time of the day!

This recipe is heavily adapted from Jeanne Lemlin's cookbook Vegetarian Classics. She has a Black-currant Buttermilk Scones recipe which I modified to make these cranberry and walnut scones; I essentially chose to make mine eggless, replaced part of the buttermilk with plain milk and halved the butter content to make these healthy scones. These scones have become a regular breakfast delight in our house because my husband loves the cruncy-chewy and not-so-sweet flavor, at the same time, I can be sure that I am feeding him something healthy and nutritious!

Ingredients
1-1/2 cups all-purpose flour
1/2 cup whole wheat flour
1/2 cup brown sugar (or more if you like them sweeter)
3 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup dried cranberries
1/2 cup walnuts - chopped
2 tbsp butter or margarine
1/2-3/4th cup milk

Method
Preheat oven to 425 degrees. In a bowl, whisk together flour, brown sugar, baking powder, baking soda and salt. Cut in butter with a pastry blender or two knives until mixture resembles coarse crumbs. You can even do this with your fingertips. Stir in the cranberries and walnuts, then slowly add the milk, just until the dough is moistened. Make a tough dough like cookies.

On a lightly floured surface, knead the dough gently, 5 to 10 times. Pat into a 1-inch-thick round. Cut into 8-12 wedges with a buttered knife; place on a baking sheet, 2 inches apart. Sprinkle some more brown sugar if desired. Bake until golden brown, 12 to 15 minutes. Let cool on a wire rack before trying to remove them.

Serve these healthy low-fat cranberry scones with your morning tea or coffee, or with a dollop of jam any time of the day!

Similar Recipes:
Low-Fat Blueberry Muffins
Cherry & Almond Sour Cream Scones
Healthy Cranberry-Pistachio Biscotti
Low-Calorie Pear & Almond Cake

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