Well, after deciding to make THE BEST OF IT last Friday, I utilized the time I had originally scheduled for surgery to… BAKE! The Mister had been nagging enthusiastically texting me to make some healthy scones after I shared a recipe with him earlier in the week. (Note to self: in the future, do not share a delicious looking recipe with the Mister unless you are prepared to start cooking on the spot — he will ask you for the goods at least once an hour )
I made a few minor substitutions for the recipe such as:
Using Splenda’s brown sugar blend
Using Smart Balance butter made with olive oil — this DRAMATICALLY reduced the overall saturated fat
Using raspberries instead of cranberries (what grocery store doesn’t have frozen cranberries?! – ah, yes, the crappy one I stopped at in a hurry)
After mixing the dough together I spread it out on parchment paper so that I could cut triangular shapes (like a pie piece)
After 16 minutes in the oven, the scones were delightfully crunchy on the outside and deliciously doughy on the inside — just the way I like ‘em!
These were AMAZING! I’ve already started thinking of different flavor combinations! Cinnamon/raisin, banana/walnut, blueberry/lemon…PUMPKIN! I can’t wait to experiment! If I made this flavor combination again, I think I would stick to whole pecans. I loved the crunch of the pecans, but I think I’d prefer larger chunks.
Nutritional info (per scone):
- Calories: 189
- Total fat: 4.3g
- Carbs: 28.8g
- Fiber: 2g
- Protein: 4.5g
The Mister and I enjoyed these scones with strawberry jam and a big glass of milk!
What is your favorite scone flavor?