Food recipes
Blackberry Scones (Ww)
Blackberry Scones (Ww) Ingredients: oats wheat flour, white, all-purpose, unenriched sugars, granulated leavening agents, baking powder, double-acting, sodium aluminum sulfate leavening agents, baking soda salt, table...
Blackberry Scones (Ww)
Ingredients:
oats
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
margarine, regular, 80% fat, composite, stick, without salt
milk, buttermilk, fluid, cultured, lowfat
blackberries, raw
egg substitute, powder
Directions:
Preheat the oven to 375F; lightly spray a baking sheet with nonstick cooking spray.
In a food processor, combine the oats, flour, sugar, baking powder, baking soda and salt; whirl until the oats are finely ground, about 1 minute.
Add the margarine and pulse until coarsely granular, about 40 times.
With the machine running, drizzle the buttermilk through the feed tube to form a dough.
On a floured surface, turn out the dough.
With lightly floured hands, pat it into a 10 x 8" rectangle about 1/2" thick.
With the side of your finger, make a shallow spiral-shaped furrow in the dough; fill with the fruit spread, then gently press the fruit spread into the furrow.
With a 21/2-inch biscuit or cookie cutter dipped in flour, cut out 12 scones, pushing the dough scraps together for the last.
Transfer the scones to the baking sheet and brush the tops with egg substitute.
Bake until golden, about 12 minutes.
Cool on wire racks.
Per serving: 161 CALORIES, 5 G TOTAL FAT, 1 G SATURATED FAT, 1 MG CHOLESTEROL, 452 MG SODIUM, 26 G TOTAL CARBOHYDRATE, 1 G DIETARY FIBER, 4 G PROTEIN, 120 MG CALCIUM.
POINTS PER SERVING: 3.
Ingredients:
oats
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
margarine, regular, 80% fat, composite, stick, without salt
milk, buttermilk, fluid, cultured, lowfat
blackberries, raw
egg substitute, powder
Directions:
Preheat the oven to 375F; lightly spray a baking sheet with nonstick cooking spray.
In a food processor, combine the oats, flour, sugar, baking powder, baking soda and salt; whirl until the oats are finely ground, about 1 minute.
Add the margarine and pulse until coarsely granular, about 40 times.
With the machine running, drizzle the buttermilk through the feed tube to form a dough.
On a floured surface, turn out the dough.
With lightly floured hands, pat it into a 10 x 8" rectangle about 1/2" thick.
With the side of your finger, make a shallow spiral-shaped furrow in the dough; fill with the fruit spread, then gently press the fruit spread into the furrow.
With a 21/2-inch biscuit or cookie cutter dipped in flour, cut out 12 scones, pushing the dough scraps together for the last.
Transfer the scones to the baking sheet and brush the tops with egg substitute.
Bake until golden, about 12 minutes.
Cool on wire racks.
Per serving: 161 CALORIES, 5 G TOTAL FAT, 1 G SATURATED FAT, 1 MG CHOLESTEROL, 452 MG SODIUM, 26 G TOTAL CARBOHYDRATE, 1 G DIETARY FIBER, 4 G PROTEIN, 120 MG CALCIUM.
POINTS PER SERVING: 3.