Breakfast Recipes for People in a Hurry
These healthy muffins, cookies, and scones are easy to grab and go.
Not Your Grandma's Scones continued...
2 teaspoons finely chopped lemon or orange zest (optional)
1. Preheat oven to 350 degrees. Coat a large baking sheet with canola cooking spray or line with parchment paper.
2. In small bowl, blend sour cream with baking soda; set aside.
3. In food processor bowl, combine flours, sugar, baking powder, salt (if desired), and cream of tartar by pulsing for about 5 seconds. Add margarine or whipped butter pieces and cream cheese; pulse to cut them in to the flour mixture (you can use a pastry blender or electric mixer with a paddle attachment if you don't have a food processor).
4. In the large mixing bowl, combine the flour and butter mixture with the sour cream mixture, fat-free half-and-half, and egg. Blend on low speed just until dough forms. Fold in dried fruits and lemon or orange zest (if desired) by hand.
5. Turn the dough out onto a lightly floured piece of wax paper and knead a couple of times. Roll or pat the dough into a 3/4-inch-thick round. Cut this into 16 wedges; place them 2 inches apart on the prepared baking sheet.
6. Bake for about 20 minutes or until golden brown on the bottom.
Yield: 16 scones
Per scone: 220 calories, 6 g protein, 38 g carbohydrate, 6 g fat, 2 g saturated fat, 2 g monounsaturated fat, 1.7 g polyunsaturated fat, 19 mg cholesterol, 3 g fiber, 202 mg sodium. Calories from fat: 24%. Omega-3 fatty acids = 0.2 gram, omega-6 fatty acids = 1.5 grams.