Raspberry chocolate scones

Serves 12

Ingredients 1 cup whole-wheat pastry flour 1 cup all-purpose flour 1 tablespoon baking powder ¼ teaspoon baking soda ⅓ cup trans fat-free buttery spread ½ cup fresh or frozen raspberries ¼ cup miniature chocolate chips 1 cup plus 2 tablespoons plain fat-free yogurt 2 tablespoons honey ½ teaspoon sugar ¼ teaspoon cinnamon

Nutritional analysis per serving Serving size: 1 scone Calories 152 Total fat 5 g   Saturated fat 1.5 g   Monounsaturated fat 2.5 g Cholesterol trace Sodium 165 mg Total carbohydrate 23 g Dietary fiber 2 g Protein 4 g

Directions

Mix flours, baking powder and baking soda in a large mixing bowl. Cut in buttery spread until crumbly. Add berries and chocolate chips. Mix gently. Mix yogurt and honey together in a small bowl. Add yogurt mixture to flour mixture, mixing until just blended. Place ball of dough on countertop. Knead one or two times. Roll into a 1/2-inch-thick circle. Cut into 12 wedges. Place on lightly greased baking sheet. Mix sugar and cinnamon together in small bowl. Sprinkle over top of scones. Bake at 400°F for 10 to 12 minutes.

Source: This recipe is one of 400 recipes collected in the "Fix-It and Enjoy-It! Healthy Cookbook" published by Good Books and available at the MayoClinic.com Bookstore.

©1998-2012 Mayo Foundation for Medical Education and Research (MFMER). All rights reserved. Terms of Use.

June 11, 2009