Fruit Scones
Peach, raspberry or strawberry jam can be used in place of apricot jam. If desired, add a sprinkle of sugar and chopped pecans for crunch. Each serving contains 250 calories and 2 grams of fat.
LEMON-APRICOT SCONES
1 3/4 cups all-purpose flour
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 tablespoon grated lemon peel
3 tablespoons prune puree (recipe follows)
1 tablespoon butter
8-ounce container nonfat lemon yogurt
1/2 cup apricot jam, at room temperature
1 egg white, lightly beaten
1 tablespoon sugar, for topping
1/4 cup chopped pecans (optional)
Heat oven to 400 degrees.
Coat baking sheet with vegetable cooking spray.
In large bowl, mix flour, sugar, baking powder, baking soda and lemon peel. Cut in prune puree and butter with a pastry blender until mixture resembles coarse crumbs. Mix in yogurt just until blended.
With floured hands, divide dough into three equal portions. Pat one portion into a 7-inch circle on baking sheet. Gently spread with 1/4 cup jam, leaving 1/2-inch border uncovered.
On floured surface, pat out another portion of dough into 7-inch circle and spread with remaining 1/4 cup jam. With wide spatula, place on top of first circle.
On floured surface, pat out remaining dough into 7-inch circle. Place on top of last layer. Brush with egg white. Sprinkle with sugar and pecans. With sharp knife, cut into 8 wedges; do not separate. Bake in center of 400-degree oven for 25 to 30 minutes, or until springy to the touch and pick inserted into center comes out clean. Cool on
rack. Re-cut into wedges to serve. Makes 8 scones.
For prune puree: Combine 1 1/3 cups (8 ounces) pitted prunes and 6 tablespoons hot water in container of food processor. Pulse on and off until prunes are finely chopped. Cover and refrigerate. Or look for fruit puree fat replacement with dried plums in the cooking oil
in baking ingredient section of the supermarket.
Nutrition facts per scone: 250 calories, 2 grams fat, 5 milligrams cholesterol, 400 milligrams sodium, 54 grams carbohydrates, 1 gram fiber, 5 grams protein.
Recipe from: California Prune Board
List of Ingredients
Instructions
|
|
member logon
