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Orange-Pecan Scones
Makes 12 scones
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Ingredients
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2-1/2
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cups all-purpose flour
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1/2
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cup sugar
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1
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tablespoon baking powder
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1
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teaspoon baking soda
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3/4
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teaspoon salt
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1/4
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cup Dried Plum Purée (recipe follows) or prepared dried plum butter
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2
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tablespoons cold margarine or butter
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1
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container (8 ounces) nonfat lemon yogurt
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2
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tablespoons frozen orange juice concentrate, thawed
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Grated peel of 1 orange
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1/4
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cup chopped toasted pecans
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Preheat oven to 400°F. Coat baking sheet with vegetable cooking spray. In large bowl, combine flour, sugar, baking powder, baking soda and salt. Cut in Dried Plum Purée and margarine with pastry blender until mixture resembles coarse crumbs. Add yogurt, juice concentrate and orange peel; mix just until blended. Stir in pecans. Turn dough out onto floured surface and knead two or three times. Pat into 8-inch circle and cut into 12 equal wedges. Place wedges on prepared baking sheet, spacing 2 inches apart. Bake in center of oven 15 to 20 minutes or until lightly browned and springy to the touch. Serve warm or at room temperature.
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Dried Plum Purée
Combine 1-1/3 cups (8 ounces) pitted dried plums and 6 tablespoons hot water in container of food processor or blender. Pulse on and off until dried plums are finely chopped and smooth. Store leftovers in a covered container in the refrigerator for up to two months.
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©California Dried Plum Board
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Nutrients per Serving
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(1 scone)
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Calories
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188
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Calories from Fat
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18 %
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Total Fat
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4 g
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Saturated Fat
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1 g
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Carbohydrate
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35 g
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Fiber
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1 g
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Protein
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4 g
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Sodium
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408 mg
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Dietary exchanges
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2 Starch
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1/2 Fruit
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1/2 Fat
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Click here for printable version