Orange Pecan Scones - South Beach

• 1/3 cup pecan pieces
• 1/4 cup 1% fat buttermilk or 1/4 cup fat-free buttermilk
• 1 large egg
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon finely grated orange zest
• 1/8 teaspoon orange extract
• 1/2 cup whole wheat pastry flour
• 1/2 cup unbleached all-purpose flour
• 2 tablespoons granular sugar substitute
• 2 teaspoons baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup chilled trans-fat free margarine, cut into bits

1. Position rack in middle of oven and heat oven to 400. Place pecans on a baking sheet and toast until fragrant and lightly golden, 3-4 minutes. Remove from oven and cool. Lightly coat a baking sheet with cooking spray.
2. Whisk together buttermilk, egg, vanilla, zest, and orange extract in a small bowl.
3. In a large bowl, sift together whole grain and all purpose flours, sugar substitute, baking powder, cinnamon, baking soda, and salt. Add margarine and, using a pastry blender or 2 knives, cut margarine into the dry ingredients until the mixture resembles coarse meal. Add pecans and buttermilk mixture, stirring until mixture forms a slightly sticky dough. Using wet hands, knead dough 4-5 times in the bowl.
4. Place dough onto baking sheet and form into a 3/4-inch thick disk. Cut disk all the way through into 8 wedges (do not separate). Bake until lightly golden, 15-18 minutes. Serve warm or at room temperature.

pecan, buttermilk, egg, vanilla extract, orange zest, orange extract, whole wheat pastry flour, flour, granular sugar substitute, baking powder, ground cinnamon, baking soda, salt, margarine

Taken from www.food.com/recipe/orange-pecan-scones-south-beach-350926 (may not work)