Sunday, March 28, 2010

Citrus Scones on a Rainy Sunday

Makes 24.

Inspired by Jan/Feb 2010 Clean Eating Magazine's Citrus Scone recipe on page 58 - but I've substituted a lot!

Preheat oven at 350F.

In a medium bowl combine:
- 2/3 cup Greek style (plain) yogurt
- 3/4 cup citrus juice (juice from 1/2 lemon and 1/2 orange)
and let sit for ~ 5 min.

To the same bowl add and mix together:
- 2 egg whites
- 1/3 cup Agave syrup
- 1/4 cup olive oil
- 1 tbsp citrus zest ( zest from 1/2 lemon and 1/2 orange)
- pure vanilla extract

In a larger bowl whisk together:
- 1 & 1/2 cup whole wheat flour
- 1 cup dark rye flour
- 1 tsp baking soda

Add wet ingredients to dry ingredients and combine. Do not over-mix.

Divide the dough in 3 equal parts.

Spoon third of dough onto a lined baking sheet and spread in a circle, 1-inch thick. Repeat with remaining dough (to a total of 3 circles).

Bake 15-20 minutes or until scones are golden.

Cut each circle into 8 wedges.

Nutrients per 1 scone: : Calories: 81, Total Fat: 3g, Saturated Fat: 0.6g, Trans Fat: 0g, Cholesterol: 1mg, Sodium: 9mg, Carbs: 12.5 g, Fiber: 2.1g, Sugars: 0.5g, Protein: 2.3g

Vitamin A: 1%, Vitamin C: 3%, Calcium: 1%, Iron: 4%

Net Carb: 10.4g

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