Burr! It's cooooold here in Chicago! Slightly sweet, not too heavy, these scones are a great little treat for a cold winter morning... and considering they're nutritionally enhanced through the incorporation of whole grains, fruit, and healthy fats from the nuts, you shouldn't feel guilty if you have more than one!
If you're averse to cranberries (ahem Momo), fear not! This recipe is merely a base that can be adapted to your preferences and ingredients on hand. For the cranberries and apple you can substitute anything from raisins to blueberries, raspberries to snozberries... And your favorite nut variety can can stand in for the hazelnuts! Play around!
- 1 c. boiling water
- 1/2 c. dried cranberries
- 1/2 c. dried apple, chopped
- 2 c. all-purpose flour
- 2 c. wheat flour
- 1/2 c. sugar
- 3 T. baking powder
- 3/4 c. (1 & 1/2 sticks) cold butter or margarine
- 1 c. chopped hazelnuts
- 1 c. vanilla nonfat yogurt
- 1 c. fat free half-and-half
- 1 egg, lightly beaten
- Preheat oven to 350°F. Add water to cranberries; stir. Let stand 10 min. to plump cranberries. Meanwhile, mix flours, sugar and baking powder in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Add walnuts and drained cranberries; mix well. Add yogurt and half-and-half; stir just until dry ingredients are moistened.
- Divide dough into 3 pieces. Pat each piece into 6-inch round on floured surface; cut each into 8 wedges. Place wedges, 2 inches apart, on ungreased baking sheets; brush with egg.
- Bake 15 to 18 min. or until lightly browned. Serve warm.
The original recipe that inspired this interpretation said that this makes 24 scones... I made 28. I'm special like that.