Cranberry Almond SconesSubmitted by: CTCLOUGH
IntroductionLow in fat, these semi-sweet scones are packed with the goodness of cranberries and almonds that make this a healthy sweet treat any time of the day! Low in fat, these semi-sweet scones are packed with the goodness of cranberries and almonds that make this a healthy sweet treat any time of the day!
1 cup all-purpose flour
1 cup whole wheat flour
1/2 cup raw or brown sugar (or more if you like them sweeter)
3 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup chopped cranberries
1/2 cup almonds or walnuts - chopped
2 tbsp butter or margarine
1/2-3/4 cup milk
In a pan sprayed with olive oil spray, cook cranberries on medium heat until tender and reduced by about half. Let cool.
Meanwhile, in a bowl, whisk together flour, brown sugar, baking powder, baking soda and salt. Cut in butter with a pastry blender or two knives until mixture resembles coarse crumbs. You can even do this with your fingertips. Stir in the cranberries and walnuts, then slowly add the milk, just until the dough is moistened. Make a tough dough like cookies.
On a lightly floured surface, knead the dough gently, 5 to 10 times. Pat into a 1-inch-thick round. Cut into 16 wedges with a buttered knife; place on a baking sheet, 2 inches apart. Sprinkle some more brown sugar if desired. Bake until golden brown, 12 to 15 minutes, at 425 degrees. Let cool on a wire rack before trying to remove them.
Number of Servings: 16
Recipe submitted by SparkPeople user CTCLOUGH.