Baking today....helps nourish the soul!
From WeightWatchers New Complete Cookbook 2012
I added low sugar jam and lemon drizzle on top for
a couple extra points.
Whole Wheat-Buttermilk Lemon & Jam Scones
1 1/2 cups whole wheat flour
1 1/2 cups all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1 tablespoon baking soda
1/2 teaspoon salt
2 tablespoons cold unsalted butter, cut into pieces
1 teaspoon grated lemon zest
1 cup low-fat buttermilk
Preheat oven to 400 degrees
Whisk together whole wheat flour, all-purpose flour, sugar, baking powder, baking soda,and salt in medium bowl. With pastry blender, cut butter into flour mixture until mixture resembles coarse crumbs. Add buttermilk and lemon zest to flour mixture, stirring just until moist dough forms.
With floured hands, knead dough 6-8 times in bowl to bring dough together (dough will be shaggy).
Turn dough out onto lightly floured work surface and pat to 1/2-inch thickness. With floured 2 1/2-inch round cutter cut out 10 rounds without twisting cutter. Gather scraps and reroll, making total of 12 scones. Place scones 1 inch apart on ungreased baking sheet.
With bake side of teaspoon, make imprints into middle of each scone and place
1 teaspoon of low sugar jam of your choice.
Bake until golden brown, about 12 minutes. Transfer to wire rack and drizzle sparingly with lemon glaze.
Glaze: 1/2 cup powdered sugar and lemon juice.
Each Scone is 5 PointsPlus
*****
An Irish Blessing. . .
March 3rd, 2012
May you always have walls for the winds,
a roof for the rain, tea beside the fire,
laughter to cheer you, those you love near you,
and all your heart might desire.
Have a great Saturday!
Mumzie
From WeightWatchers New Complete Cookbook 2012
I added low sugar jam and lemon drizzle on top for
a couple extra points.
Whole Wheat-Buttermilk Lemon & Jam Scones
1 1/2 cups whole wheat flour
1 1/2 cups all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1 tablespoon baking soda
1/2 teaspoon salt
2 tablespoons cold unsalted butter, cut into pieces
1 teaspoon grated lemon zest
1 cup low-fat buttermilk
Preheat oven to 400 degrees
Whisk together whole wheat flour, all-purpose flour, sugar, baking powder, baking soda,and salt in medium bowl. With pastry blender, cut butter into flour mixture until mixture resembles coarse crumbs. Add buttermilk and lemon zest to flour mixture, stirring just until moist dough forms.
With floured hands, knead dough 6-8 times in bowl to bring dough together (dough will be shaggy).
Turn dough out onto lightly floured work surface and pat to 1/2-inch thickness. With floured 2 1/2-inch round cutter cut out 10 rounds without twisting cutter. Gather scraps and reroll, making total of 12 scones. Place scones 1 inch apart on ungreased baking sheet.
With bake side of teaspoon, make imprints into middle of each scone and place
1 teaspoon of low sugar jam of your choice.
Bake until golden brown, about 12 minutes. Transfer to wire rack and drizzle sparingly with lemon glaze.
Glaze: 1/2 cup powdered sugar and lemon juice.
Each Scone is 5 PointsPlus
*****
An Irish Blessing. . .
March 3rd, 2012
May you always have walls for the winds,
a roof for the rain, tea beside the fire,
laughter to cheer you, those you love near you,
and all your heart might desire.
Have a great Saturday!
Mumzie
1 comment:
Umm, sounds yummy, thanks for the Irish Blessing...
kate
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