Orange Pecan Scones - South Beach
I have not tried this recipe. I'm posting this recipe for safe keeping. I got this recipe from The South Beach Diet Parties & Holidays Cookbook. Make Ahead: Scones are best eaten shortly after baking, but you can freeze them for up to 1 month in advance. Defrost at room temperature and reheat in a warm oven.
INGREDIENTS
Nutrition- 1⁄3cup pecan pieces
- 1⁄4
- 1large egg
- 1⁄2teaspoon vanilla extract
- 1⁄2teaspoon finely grated orange zest
- 1⁄8teaspoon orange extract
- 1⁄2
- 1⁄2
- 2tablespoons granular sugar substitute
- 2teaspoons baking powder
- 1⁄2teaspoon ground cinnamon
- 1⁄4teaspoon baking soda
- 1⁄4teaspoon salt
- 1⁄2cup chilled trans-fat free margarine, cut into bits
DIRECTIONS
- Position rack in middle of oven and heat oven to 400. Place pecans on a baking sheet and toast until fragrant and lightly golden, 3-4 minutes. Remove from oven and cool. Lightly coat a baking sheet with cooking spray.
- Whisk together buttermilk, egg, vanilla, zest, and orange extract in a small bowl.
- In a large bowl, sift together whole grain and all purpose flours, sugar substitute, baking powder, cinnamon, baking soda, and salt. Add margarine and, using a pastry blender or 2 knives, cut margarine into the dry ingredients until the mixture resembles coarse meal. Add pecans and buttermilk mixture, stirring until mixture forms a slightly sticky dough. Using wet hands, knead dough 4-5 times in the bowl.
- Place dough onto baking sheet and form into a 3/4-inch thick disk. Cut disk all the way through into 8 wedges (do not separate). Bake until lightly golden, 15-18 minutes. Serve warm or at room temperature.