Cranberry-Walnut Scones
INGREDIENTS:
2 1/4 c Sifted all-purpose flour
3/4 c Sugar
1 tb Baking powder
1/2 ts Baking soda
1/8 ts Salt
1/2 c 1% fat milk or buttermilk
1 pk Butter Buds?; liquefied
1 lg Egg
1 ts Grated orange rind
1 c Chopped fresh or frozen
-cranberries, (unthawed)
1/4 c Chopped walnuts
2 1/4 c Sifted all-purpose flour
3/4 c Sugar
1 tb Baking powder
1/2 ts Baking soda
1/8 ts Salt
1/2 c 1% fat milk or buttermilk
1 pk Butter Buds?; liquefied
1 lg Egg
1 ts Grated orange rind
1 c Chopped fresh or frozen
-cranberries, (unthawed)
1/4 c Chopped walnuts
1. Preheat the oven to 350F. Spray a 9 x 5-inch loaf pan with nonstick cooking spray.
2. In a large bowl, sift the dry ingredients. Combine the milk, Butter Buds, egg, and orange rind; stir into the dry ingredients until moistened. Add the cranberries and walnuts. Spoon the batter into a prepared pan. Bake 45 minutes, or until toothpick inserted in the center comes out clean. Cool in the pan on a wire rack 10 minutes. Remove from the pan and cool completely before slicing.
Makes 18 slices.
Per Serving (1 slice): 110 calories, 3 g protein, 1 g fat, 22 g carbohydrate, 10 mg cholesterol, 80 mg sodium
Diabetic Exchanges: 1 starch/bread, 1/2 fruit
Tip: For quick serving, wrap individual slices of bread in plastic wrap and freeze. Muffins may be frozen, individually covered with wax paper, on a cookie sheet; when firm, place in a plastic bag. To serve, heat muffins or slices of bread in a microwave at high power for 30 to 60 seconds or a 400F oven for 10 minutes.
2. In a large bowl, sift the dry ingredients. Combine the milk, Butter Buds, egg, and orange rind; stir into the dry ingredients until moistened. Add the cranberries and walnuts. Spoon the batter into a prepared pan. Bake 45 minutes, or until toothpick inserted in the center comes out clean. Cool in the pan on a wire rack 10 minutes. Remove from the pan and cool completely before slicing.
Makes 18 slices.
Per Serving (1 slice): 110 calories, 3 g protein, 1 g fat, 22 g carbohydrate, 10 mg cholesterol, 80 mg sodium
Diabetic Exchanges: 1 starch/bread, 1/2 fruit
Tip: For quick serving, wrap individual slices of bread in plastic wrap and freeze. Muffins may be frozen, individually covered with wax paper, on a cookie sheet; when firm, place in a plastic bag. To serve, heat muffins or slices of bread in a microwave at high power for 30 to 60 seconds or a 400F oven for 10 minutes.