Lowfat Ginger-Almond-Berry Scones
- 3 cups whole wheat flour (King Arthur if possible)
- 1/3 cup Splenda (or sugar)
- 5 tsp baking powder
- 1 tsp salt
- 4 tbs (1/2 stick) cold butter, cut into small pieces
- 1/3 c chopped crystallized ginger
- 1/3 c slivered almonds
- 1/3 c frozen blackberries or mixed berries
- 1 egg
- 3/4 cup + 2 Tbs skim milk
- 1/2 cup plain nonfat yogurt
- OR: 1 1/4 cups + 2 Tbs lowfat buttermilk in place of the skim milk and yogurt
- Preheat oven to 350 F. Stir together flour, splenda (or sugar), baking powder, and salt. Cut in butter. Toss ginger, almonds and frozen berries with flour mixture. In a small bowl, whisk together egg, milk and yogurt (or buttermilk) until blended and add to flour mixture. Stir with a fork to form large, moist clumps of dough. Turn out onto a lightly floured surface, and press together with hands until dough comes together. Flouring as needed, roll the dough into a 10" round, about 3/4 " thick. Cut dough into 12 equal-square wedges, transfer to baking sheets and bake until golden, 30-35 min.
whole wheat flour, splenda, baking powder, salt, cold butter, ginger, almonds, frozen blackberries, egg, nonfat yogurt, ubc
Taken from www.epicurious.com/recipes/member/views/lowfat-ginger-almond-berry-scones-1220999 (may not work)