The Cooking Light Blueberry-Pecan Scones Recipe |
Blueberry-Pecan Scones (©photo courtesy of Oxmoor House, Inc.)
What could be better than walking into a kitchen filled with the aroma of fresh-baked scones on a wintry morning? Not much, and if you think you can't enjoy blueberry-pecan scones because you're watching your weight, guess again. Our friends at Cooking Light have delivered a recipe that will leave your diet intact.
Actually, they've put together a whole book of recipes that will help. And it's a big book, full of beautiful photographs to inspire home cooking. The brand new "Cooking Light Mix & Match Low-Calorie Cookbook" offers multiple choices for each of three meals a day, and a couple of snacks besides. Make your choices from each category and you'll consume just 1,500 calories a day, enjoying delicious food all the while.
Here's what our friends had to say about this recipe, "Make these scones a day or two ahead, and store in an airtight container. Resist the temptation to knead the dough; doing so would break apart the tender blueberries. Leftover scones are nice with tea later in the day."
Ingredients for 10 Servings (serving size: 1 scone)
• 1⁄2 Cup 2% reduced-fat milk
• 1⁄4 Cup sugar
• 2 Teaspoons grated lemon rind
• 1 Teaspoon vanilla extract
• 1 Large egg
• 9 Ounces all-purpose flour (about 2 cups)
• 1 Tablespoon baking powder
• 1⁄2 Teaspoon salt
• 3 Tablespoons chilled butter, cut into small pieces
• 1 Cup fresh or frozen blueberries
• 1⁄4 Cup finely chopped pecans, toasted
• Cooking spray
• 1 Large egg white, lightly beaten
• 2 Tablespoons sugar
Preparation
1. Preheat oven to 375°.
2. Combine first 5 ingredients in a medium bowl, stirring with a whisk. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in a large bowl, stirring with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Gently fold in blueberries and pecans. Add milk mixture, stirring just until moist (dough will be sticky).
3. Turn dough out onto a floured surface; pat dough into an 8-inch circle. Cut dough into 10 wedges, and place the dough wedges on a baking sheet coated with cooking spray. Brush egg white over dough wedges; sprinkle evenly with 2 tablespoons sugar. Bake scones at 375° for 18 minutes or until golden. Serve warm.
Calories 196; Fat 6.6g (sat 2.2g, mono 2.9g, poly 1g); Protein 4.4g; Carb 30.2g; Fiber 1.4g; Chol 31mg; Iron 1.5mg; Sodium 308mg; Calcium 107mg
a little more…
If you’d like larger portions, cut the scones into 8 wedges before baking. You’ll get a heftier wedge weighing in at 245 calories per scone.
To learn more about the latest cookbook from the editors of Cooking Light, go to: Cooking Light Mix & Match Low-Calorie Cookbook
For a holiday gift that will warm the heart of any baker, go to: Bakers Bounty! Fancy Large Premium Black Walnuts & Native Pecan Halves
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