DEBBY’S WHOLE WHEAT BERRY SCONES

Ingredients:

2 cups whole wheat pastry flour (important to use Pastry flour)

1 Tbsp baking powder

1/2 tsp salt

1/4 cup splenda

1 cup low-fat evaporated milk

1-2 cups berries, preferably fresh.  If frozen, thaw partially.

 

Preheat oven to 425F.  Mix tog. first 4 dry ingredients with a fork.  Stir in milk with fork til all sticks tog. in a lump.  Turn dough out onto a lightly floured board.  Pat/knead dough out into about a 12 inch circle.  Place half of berries on half the circle.  Fold dough circle over berries and pat out again.  (It doesn’t really matter if the dough is in a circle.)  Place the other half of berries on half the dough circle, fold dough over top of berries and pat out again.  Add flour to board or top of dough as necessary to keep from sticking.  Final dough should be about an inch thick.  I use a 2 3/4 inch circular cutter to cut out 10 scones.  You can cut into wedges or whatever shape you want!  In all this process, try not to be too harsh with the dough, in order to keep the scones as tender as possible.  Place scones on ungreased cookie sheet.  Top with:

 

2 Tbsp melted Smart Balance Lite (brush on top of each scone)

3 Tbsp raw sugar 

 

Bake for 12 minutes.  Do not over bake. 

 

 Cool on wire rack, and immediately place in ziplock bag and freeze flat.   (Of course if you are going to eat all of them immediately, eliminate this step!)

 

To reheat:  425F for 7 minutes.  Just like fresh-baked.

 

Approx. 2 W.W. points–about 120 calories.

 

Lately I have experimented with substituting 1 cup Unsweetened Vanilla Almond Breeze and 1/3 cup low fat greek yogurt  for the 1 cup of low fat evap. milk.  I cut into 8 wedges and it works out to 2 1/2 points per scone.  Actually I think you should only use 2/3 – 3/4 cup almond breeze because the dough is too wet and difficult to work with.  Well, I’ll update this with the next batch of scones!

edit 9/20/09   I never use the evaporated milk for these scones any more.  Sometimes use goat milk, or a combo of goat milk and homemade yogurt.  This morning I added 4 Tbsp ground flax and 1/4 cup chopped walnuts.  I used 1/2 cup of my homemade greek yogurt, and then had to add almost a whole cup of almond breeze to make the dough the right consistency. I also added the 2 cups of blueberries, and I cut the scones into 8 wedges.  I am estimating this brought the calorie count to about 200 per scone.  These were the tastiest scones I have made to date!