"I said my prayers and ate some cranberry tart for breakfast."
~ William Byrd
LEMON-WALNUT SCONES with CRANBERRY CREAM CHEESE
~ At only 149 calories , try these warm and nutty 'almost guilt-free' goodies enjoyed since last holiday (Cooking Light Nov. 2007)
1 cup plus 2 Tbsp. all-purpose flour (about 5 oz.)
1/2 cup whole-wheat flour (about 2 1/2 oz.)
1/4 cup finely ground walnuts (short pulses to avoid making walnut butter)
1 Tbsp. baking powder
2 tsp. finely grated lemon rind
1/2 tsp. salt
3 Tbsp. chilled butter, cut into small pieces
1/2 cup fat-free milk (or buttermilk)
1 large organic egg
Cranberry Cream Cheese:
3/4 cup dried cranberries
1 (8oz.) softened package fat-free cheese
- Preheat oven to 425-degrees.
- To prepare scones: lightly spoon flours into dry measuring cups and tablespoons; level with knife. Combine flours, walnuts, baking powder, rind, and salt in large bowl; stir with whisk. Cut in butter with pastry blender or 2 knives until mixture resembles coarse meal.
- Combine milk and egg in small bowl; add milk mixture to four mixture, stirring just until moist(dough will be sightly sticky). Turn dough our onto baking sheet lined with parchment paper, and pat into 8-inch circle (abut 1/2-inch thick). Cut dough int 12 wedges, cutting into, but not through, dough. Bake for 14 minutes or until golden. Cool slightly on wire rack; break into wedges.
- Cranberry cream cheese (can prepare ahead and refrigerate): Place cranberries in small heat-proof bowl; add boiling water to cover. Let stand for 30 minutes; drain well. Place cream cheese in small bowl; add cranberries, stirring just until combined. Yield: 12 servings.