Recipe: Whole Wheat Orange Cranberry Scones

The pairing of orange zest and dried cranberries create a colorful and flavorful baked good for the winter season. 

Food weight: 1.0

INGREDIENTS:

Yield: 16 servings (1 serving = ¼ cup of scone batter)

Ingredients:

·       2 cups whole wheat flour

·       1Tablespoon of baking powder

·       1 tsp of salt

·       2 Tablespoons orange zest

·       2 Tablespoons of honey

·       ½ cup reduced fat buttermilk

·       ¼ cup canola oil

·       4 egg whites

·       ¼ cup orange juice (squeeze from orange used to for orange zest)

·       ½ cup dried cranberries, chopped

DIRECTIONS:

Pre-heat the oven to 400 ºF. Line a baking sheet with aluminum foil and grease lightly with canola oil. In a large bowl, add and mix together the flour, baking powder, salt, and orange zest. In another bowl, crack the eggs and remove the egg yolks. Beat the egg whites and mix in the other wet ingredients to the eggs (buttermilk, canola oil, orange juice, and honey). Add the wet ingredients to the dry ingredients and mix together. Stir in the dried cranberries. Make ¼ cup sized scones and place on the baking sheet. Bake for 25 minutes until scones are golden brown.

Nutrition Information Per Serving:

Food weight: 1.0, Calories: 111 kcal, Fat: 4 g, Cholesterol: 0 mg, Carbohydrate: 18 g, Dietary Fiber: 2 g, Protein: 3 g, Sodium: 169 mg