These scones are made with whole-grain and have half the calories and fat than most bakery versions! I found this recipe in a Parents magazine, because I really wanted Jude to be able to join in. Umm, not really, but he did the best he could. If you've got older kids though this is a great recipe to have them help...just know that it gets real sticky around step 2.
INGREDIENTS
1 cup all-purpose flour, plus extra for work surface
1 cup whole-wheat flour
1 T granulated sugar
2 t baking powder
1/4 t salt1/2 C skim milk, plus 2 t divided
3 T canola oil
1 egg
1/4 C fresh blueberries
1/2 C powdered sugar
3 BASIC STEPS
1 - Mix up the dough. Heat oven to 400 F and spray a baking sheet with olive oil. Mix flours, sugar, baking powder, and salt. Combine 1/2 C milk, oil and egg, then pour liquid mixture into the dry mixture. Add blueberries.
2 - Pat into a circle. Smear flour on a cutting board and turn the dough over on it, then pat into an 8-inch circle. Score dough into 8 wedges , cutting halfway. Bake 20 minutes. Finish cutting wedges and place on a wire rack.
3 - Squirt on frosting. Mix powdered sugar and 2 t milk. Once scones have cooled a bit, drizzle frosting over scones with a spoon.
Nutrition per blueberry scone
215 calories; 5g protein; 6g fat (1g sat. fat); 35g carbs; 2g fiber; 50mg calcium; 2mg iron; 149mg sodium
mmm, mmm, mmm i think i like that but would substitute the blueberries for i dunno chocolate? dave is one lucky guy if you continue to bake like this and he wakes up to warm delights!
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