Low Fat Moist Scones...

I mentioned before that I love scones and also that I am on Weight Watchers and that I love to bake. Today I really wanted a scone so I modified a recipe I had and made some fantastic, low fat, low point orange-chocolate chip scones that are chewy and delicious.

A lot of  people don't like scones because many are dry and not very tasty. These are moist, a bit chewy [at least when warm] and are bursting with flavor.


I made a small recipe, but you could easily double this.

Orange-Chocolate Chip Scones

5 scones, 4 WW+ points; 7 scones, 3 WW+ points [I cut mine into 5 pieces]

Put these ingredients into a small mixing bowl and stir to combine:

• 1/2 C baking flour
• 1/2 C whole wheat flour
• 2T white sugar [you may want to save out 1 tsp to sprinkle on top just before baking]
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• zest of one small orange or 1/2 tsp dried orange peel
• 1/4 C mini chocolate chips

Make a well in the center of the bowl and add the yogurt and stir till it makes a ball. May be sticky.

• 1/2 C -5/8C fat free vanilla or plain yogurt. {I used organic Trader Joe French Vanilla Yogurt}

Mixture will be sticky. Put some flour on your counter top and turn dough onto floured surface, turning a few times to make it so it isn't so sticky. Form into a ball, then pat down till it is about 7" in diameter, about 1" thick. Cut into 5 or 7 wedges and then place the wedges on a greased baking sheet.  If you reserved a1 tsp of sugar, sprinkle it on now. [I put the dough on the baking sheet, then cut and separate the wedges so they are about 1" apart, no edges touching.]

Bake about 12-15 minutes or until lightly browned. Serve with hot tea or cold milk.


You can vary this recipe, leaving out the chocolate chips. If you leave out the chocolate chips you can reduce points by 1 per scone. You could add fresh berries, well drained, you could leave out chips and orange peel and sprinkle with cinnamon sugar. You could add dried fruit like cherries or cranberries. This basic recipe can be used a lot of ways.

Pumpkin Scones

I know it is not really fall yet, but with the unseasonably cool mornings I start to dream about Pumpkin Scones. So, for those of you who like spicy pumpkinny things, here you go. Maybe I will make some today and add pictures.

MAPLE PUMPKIN SCONES

Preheat oven to 425°. Spray baking sheet with non-stick spray or use parchment paper.

In a large bowl combine:
1 1/2C flour (white or fresh whole wheat)
1 C rolled oats [quick or old fashioned]
1 Tablespoon baking powder
7 Tablespoons sugar
½ tsp salt
½ tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground cloves
¼ tsp ground ginger

Cut in till mixture resembles crumbs:
6T butter, chilled, cut into pieces

In a small bowl, whisk together, then add to flour mixture:
1 large egg
1/2 C pumpkin puree (or canned pumpkin)
3Tablespoons half and half (or you can use eggnog or even skim milk)

Mix gently just until dough is formed (less handling makes a lighter scone).

Shape into a ball, then pat into an 8” circle. With a sharp knife, cut into 8 wedges, separate them a little bit and place onto the prepared baking sheet. Pieces should not touch each other. Bake for 14-17 minutes at 425° until lightly browned, and a nice crust formed.


Cool a bit, but when scones are still warm, use a brush to paint a coating of the glaze over the top of each scone. If the glaze is too thick, add a bit of milk to thin down. Then, while that glaze firms up, prepare spiced icing. When glaze is set, drizzle spiced icing over scone and allow to set before serving.

Make a glaze by combining in a small bowl:
1 C powdered sugar
2 Tablespoons maple syrup (or milk or eggnog)
1/8 tsp cinnamon (omit if using the frosting below too)
Splash vanilla
.
(Optional) To make them a bit spicier and prettier, make the following:

Spiced Icing:
Use the frosting that is left over above and add:
¼ tsp ground cinnamon
1/8 tsp ground ginger
Pinch of cloves.
Enough powdered sugar to make it thicker.

Take a fork and dip in the spiced icing and drizzle over the glazed scones.

These are incredible.
And if you want to really treat your tastebuds, you can serve with the following butter.

CHERRY or CRANBERRY SCONE BUTTER
Serve with any type of scone

Put together in a small heat-proof bowl:
2 Tablespoons dried cherries or cranberries
½ C boiling water

Let set 5 minutes, pour off water and chop berries. Add to berries and whip together:

½ C soft butter
3 Tablespoons powdered sugar

Cover and refrigerate for at least one hour. Serve with warm scones or biscuits.

Take care,
Jill

Oh, and I should mention, there is nothing better to drink with scones than English Breakfast or Darjeeling Tea. My favorite place to buy tea leaves can be found here.



Check out my post on my other blog--Chocolate Monkey--a great chocolate dessert.