Recipe: Low Calorie Brown Scones

Low Calorie Brown Scones
Source: Pillsbury Fast and Healthy Magazine March/April 1993

1 c Flour
1 c Whole wheat flour
2 tb Sugar
1 tb Rolled oats
1 1/2 ts Baking soda
1/4 ts Salt
1 c Buttermilk
2 tb Buttermilk

1. Preheat oven to 400F. Grease cookie sheet with nonstick spray.

2. Lightly spoon flour into measuring cup; level off. In a large bowl, combine all ingredients except buttermilk; mix well. Make a well in the center of the flours; add 1 cup buttermilk. Stir just until moistened.

3. On a lightly floured surface, gently knead until dough holds its shape. Place on greased cookie sheet; pat out into 7 inch circle. Brush with 2 Tablespoons buttermilk.

4. Bake at 400F for 12-14 minutes or until golden brown. Serve warm
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Oaty Scones

Recipe By : Pillsbury-Great Tasting Low Fat
Serving Size : 12 Preparation Time :0:00
Categories : Low Fat Scones

Amount Measure Ingredient -- Preparation Method
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3/4 cup rolled oats
2 cups reduced fat baking mix
1/3 cup sugar
1 teaspoon cinnamon
2/3 cup dried currents, raisins, chopped dried
prunes, or apricots, or cut-up dried mixed
fruit bits
3/4 cup skim milk
2 tablespoons oil
1 tablespoon sugar

1. Heat oven to 350 degrees. Spread oats on a cookie sheet or in a 15x10x1 baking pan. Bake at 350 degrees for 8-12 min or until light golden brown.
2. Increase oven temp. to 400 degrees. In med. bowl, combine baking mix, 1/3 cup sugar, cinnamon, currants and 1/2 cup of the toasted oats; mix well. Add milk and oil; stir just until soft dough forms.
3. Sprinkle 2 tsp of the remaining oats on ungreased cookie sheet; drop dough onto cookie sheet, making 12 scones. Sprinkle tops with remaining oats and 1 tbl sugar.
4. Bake at 400 degrees for 15-20 min. or until light golden brown and centers are firm to the touch. Serve warm.

170 cal, 4 g fat, 0 mg chol, 230 sod, 30 g carb

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Pineapple-Bran Whole-Wheat Muffins

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Low Fat Muffins

Amount Measure Ingredient -- Preparation Method
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***** NONE *****

PINEAPPLE-BRAN WHOLE-WHEAT MUFFINS
Categories: Breads
Yield: 12 servings

1 c Whole wheat flour 1 tb Baking powder
1/4 ts Salt 1 1/2 tb Brown sugar
1 ea Egg 1 c 100% all-bran cereal
1/3 c Skim milk 1/4 c Vegetable oil
8 oz Can crushed pineapple w juic

Mix the flour, baking powder, salt, and sugar. Beat the egg
slightly. Add cereal, milk, and oil to the egg. Stir to combine. Let
stand for 2 min. or until the cereal has softened. Stir the
pineapple, including the juice, into the mixture. Add flour mixture,
stirring only until combined.
Spoon the batter evenly into a paper-lined muffin tin and bake at
400F for about 25 min. Serve warm. Cal: 100, Fat: 1g.

MMMMM

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Triple-Fruit Scones

Recipe By : Cooking Light-4/98
Serving Size : 16 Preparation Time :0:00
Categories : Low Fat Scones

Amount Measure Ingredient -- Preparation Method
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3 cups all-purpose flour
1/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons chilled stick butter or margarine
1/3 cup chopped dried apricots
1/3 cup sweetened dried cranberries
3/4 cup low-fat buttermilk
2 teaspoons grated orange rind
1 large egg
1 large egg white
cooking spray
1 tablespoon sugar

1. Preheat oven to 400 degrees.
2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 1/3 cup sugar, baking powder, baking soda and salt; cut in margarine with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in apricots and cranberries. Combine buttermilk, orange rind, egg and egg white; add to flour mixture, stir just until moistened.
3. Turn dough onto a lightly floured surface; knead lightly 4 times with floured hands. Roll dough into a 12x6" rectangle. Cut dough into 8 (3") squares using a dull knife or a dough scraper. Cut each square into 2 triangles; place on a baking sheet coated with cooking spray. Sprinkle with 1 tbl sugar; bake at 400 degrees for 12 min. or until golden. Serve warm.
170-cal
5.1 g. fat

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NOTES : You can mix and match any dried fruit