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Makeover Cranberry Pecan Scones

Makeover Cranberry Pecan Scones
The changes in this made over recipe cut the calories by a quarter and the fat, saturated fat and cholesterol by half. But the make over scones still have a tender texture, an appealing orange flavor and tart bursts of cranberry goodness.—Taste of Home Test Kitchen
8 ServingsPrep: 20 min. Bake: 20 min.

Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/4 cup cold butter
  • 1 egg
  • 6 tablespoons orange juice
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon grated orange peel
  • 1/2 cup chopped fresh or frozen cranberries, thawed
  • 3 tablespoons chopped pecans, toasted
  • 1 egg white
  • 1/2 teaspoon water

Directions

  • In a large bowl, combine the flour, sugar, baking powder, salt and
  • baking soda; cut in butter until mixture resembles coarse crumbs.
  • Whisk the egg, orange juice, vanilla and orange peel. Stir into
  • crumb mixture just until moistened. Stir in cranberries and pecans.
  • Turn onto a floured surface; knead 10 times.
  • Pat dough into a 6-1/2-in. circle on a baking sheet coated with
  • cooking spray. Combine egg white and water; brush over dough. Cut
© Taste of Home 2013

2 of 2

Makeover Cranberry Pecan Scones (continued)

Directions (continued)

  • into eight wedges (do not separate).
  • Bake at 400° for 20-25 minutes or until golden brown. Serve warm.
  • Yield: 8 servings.
Nutrition Facts: One scone equals 250 calories, 9 g fat (4 g saturated fat), 42 mg cholesterol, 321 mg sodium, 38 g carbohydrate, 2 g fiber, 5 g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat, 1/2 fruit.
© Taste of Home 2013