SCOFFINS, SCUFFINS?

This comes from one of those cookbooks I listed earlier as a favorite – “Conscious Cuisine”. The recipe is for scones, but the batter was too runny to knead so I ladled it into muffin cups. The top is quite crunchy, like a scone; the center is denser than a muffin. The recipe is as it appears in the cookbook. I used regular whole wheat flour & Kosher salt, omitted the kneading and baked in a muffin tin. 

Cranberry Orange Scones 

1 c unbleached whole wheat pastry flour

1 c unbleached flour

2/3 c + 2 tsp raw sugar

2 tsp baking powder

1/4 tsp sea salt

3 tbsp chilled butter, cut into small pieces

1/2 c dried cranberries

2 tsp grated orange rind

1 c plain fat-free yogurt

1/4 c fat-free milk

 

Preheat oven to 400°. Coat a baking sheet with cooking spray.

In a mixing bowl combine flour through salt. Use a pastry blender or two knives to cut in butter until mixture resembles coarse meal. Add the cranberries and orange zest. Toss well to distribute.

In a separate bowl mix together the yogurt and milk. Add the yogurt mixture to the flour mixture and stir just until dry ingredients are moistened.

Turn the dough out onto a lightly floured board and knead 4 or 5 times with floured hands.

Pat the dough into an 8 inch circle on the baking sheet. Cut the dough into 12 wedges (do not separate the wedges). Sprinkle with the remaining 2 tsp sugar.

Bake for 12 minutes or until golden. 

Yields 12 scones 

Nutritional Information:   Calories  120, Protein  3 g, Fat 3 g, Carbs 22 g, Fiber 3 g, Sodium 190 mg