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By combining a plain low-fat and low-sugar scone recipe with the goodies
(tropical fruit and white chocolate chips) from a full-fat recipe, I
created a tasty, yet healthy Tropical Scone. This makes 8 scones for a
special breakfast or just for afternoon snacking.
1 1/2 cups all-purpose (white) flour
1 tsp. baking powder (for altitudes over 3000 ft. use 1/2 tsp.)
1/2 tsp. baking soda
1/8 tsp. salt
3 Tbps. margarine, chilled & cut into small pieces
3/4 cup finely chopped mixed dried tropical fruit
1/4 cup finely chopped dried pineapple
1/2 cup toasted sunflower seeds*
1/2 cup white chocolate chips
1 egg, slightly beaten
1/2 cup plain nonfat yogurt
1-2 drops lemon oil(or 1/4 tsp. lemon zest)
6 tsps. sugar
Preheat oven to 400 degrees. Spray cookie sheet with nonstick cooking
spray.
In large bowl, mix together flour, baking powder, baking soda and salt.
Using a pastry blender or 2 knives, cut margarine pieces into the flour
until mixture resembles coarse sand. Stir in dried fruit, dried pineapple,
sunflower seeds & chocolate chips. Set aside.
In medium sized bowl, whisk together egg, yogurt, lemon oil(or zest) and
sugar. Add to flour-margarine mixture and mix just until moistened.
Dough will be sticky. Wetting hands slightly to keep dough from sticking,
shape into a round ball and flatten slightly. Place on prepared cookie
sheet. With large serrated knife, cut into 8 pie pieces, but do not
seperate peices.
Bake 15-20 minutes or until golden and toothpick inserted into center comes
out clean. Remove to wire rack to cool.
*Packaged sunflower seeds are usually roasted in oil, like peanuts. To
cut down on this excess fat, we buy raw, unsalted sunflower seeds found
in health food stores or bulk food departments of large supermarkets.
Spread on a baking sheet and toast at 350 degrees until golden brown.
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