Orange-Pecan Scones
Source of Recipe
�Diabetic Cooking Magazine� � 2000
Exchanges
Yield: 12
2-1/2 c. flour
Sugar substitute (Splenda) equivalent to 1/2 c. sugar
1 T. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/4 c. Prune Puree� (See �Make Your Own� section)
2 T. cold margarine
1 container (8 oz.) nonfat lemon yogurt
2 T. frozen orange juice concentrate, thawed
Grated peel of 1 orange
1/4 c. chopped pecans, toasted
Coat baking sheet with nonstick cooking spray. In a large bowl, combine the first 5 ingredients. Cut in Prune Puree and margarine with pastry blender until it resembles coarse crumbs.
Add the next 3 ingredients; mix just until blended. Stir in pecans. Turn dough out onto floured surface and knead 2 or 3 times. Pat into an 8-inch circle and cut into 12 equal wedges.
Place wedges on prepared baking sheet, spacing 2-in. apart. Bake at 400-F for 15-20 minutes or until lightly browned and springy to the touch. Serve warm or at room temperature.
Nutritional Analysis: One scone equals: 155 calories�4 gm fat (1 gm saturated)�4 gm protein�26 gm carbohydrate�0 cholesterol�1 gm fiber�358 mg sodium ++++ Exchanges: 2 starch�1/2 fat
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