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    Poppy Seed Scones with Dried Cranberries

    Source of Recipe

    New American Heart Association Cookbook
    Serves 16

    Vegetable oil spray
    2 cups all-purpose flour
    1/2 cup uncooked quick-cooking oatmeal
    1/2 cup sugar
    1 tablespoon poppy seeds
    1 teaspoon baking powder
    1/2 teaspoon baking soda
    1/4 teaspoon salt
    2 tablespoons light margarine
    1/2 cup dried cranberries
    1/2 cup pineapple juice
    Egg substitute equivalent to 1 egg,
    Flour for hands

    Preheat oven to 375 degrees F. Lightly spray a baking sheet with vegetable oil spray.

    In a large bowl, combine 2 cups flour, oatmeal, sugar, poppy seeds, baking powder, baking soda, and salt, stirring well. Cut margarine into flour mixture with a fork or pastry blender until crumbly. Stir in cranberries.

    Make a well in center of mixture. Pour pineapple juice and egg substitute into well. Stir until just combined (don't over-mix).

    With floured hands, divide dough in half. Shape into 2 balls. Put 4 to 5 inches apart on baking sheet and flatten each into a 6-inch disk. Cut each into 8 wedges with a sharp knife or pizza cutter (don't separate wedges).
    Bake for 15 to 20 minutes, or until edges are golden brown. Let cool for at least 5 minutes on a cooling rack. Separate wedges with a knife or pizza cutter.

    Per serving (1 scone) equals: Calories 121 …Protein 3 g …Carbohydrates 24 g …Cholesterol 0 mg …Total Fat 1 g …Fiber 1 g …Sodium 123 mg

 

 

 


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