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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (73g) Recipe makes 13 servings |
||
| Calories 239 | ||
| Calories from Fat 97 | (40%) | |
| Amount Per Serving | %DV | |
| Total Fat 10.8g | 16% | |
| Saturated Fat 0.9g | 4% | |
| Monounsaturated Fat 4.4g | ||
| Polyunsaturated Fat 4.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 203mg | 8% | |
| Potassium 141mg | 4% | |
| Total Carbohydrate 33.0g | 11% | |
| Dietary Fiber 2.4g | 9% | |
| Sugars 8.9g | ||
| Protein 4.3g | 8% | |
Orange-Cranberry Scones
By: theAmateurPastryChef
Dec 20, 2007
I found this on Veg Cooking Blog. I think it's from a girl named Danielle Vance. I was looking for vegan Orange Cranberry Scones and I finally found them! Hope they're good...(I guessed on the cooking times)
SERVES 13
Ingredients
- 2 cups all-purpose flour
- 1 cup whole wheat flour
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 2/3 cup dried cranberries
- 2/3 cup walnuts, chopped
- 6 tablespoons canola oil
- 1/2 cup maple syrup
- 2/3 cup orange juice
- 2 tablespoons orange zest
Directions
1
Preheat the oven to 425ºF.2
Sift together both the flours, the baking powder, and the salt in a large bowl.3
Add the cranberries and walnuts. Combine and set aside.4
In another bowl, combine the oil, maple syrup, and orange juice and zest.5
Add to the dry ingredients and mix to form a dough.6
Scoop by the tablespoonful onto a cookie sheet.7
Bake for about 12 minutes, or until golden.8
Let cool before serving.
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- Course > Breads > Quick Breads > Scones
- Main Ingredient > Fruit
- Preparation > Time to Make > < 60 mins
- Preparation > Number of Servings > For Large Groups
- Dietary > Vegetarian > Vegan
- Dietary > Lighter Fare > Healthy
- Dietary > Low in... > Low Cholesterol
Featured Reviews for This Recipe
From: Marz
On Apr 20, 2008
These scone-like cookies were actually pretty good. I was surprised because they are not the typical scone recipe that contains cream and lots of butter. The only thing different I did, and in my opinion worked out well, was to sprinkle the tops with turbinado raw sugar. This gave a crunchy topping and hightened the sugar level a bit (since I like more sweetness). The nuts (I used pecans) also added to the crunch factor. These go down great with a cup of coffee and now you can have scones and not feel so guilty, since the fat content is so low. I also loved the orange zing it has...goes well with the cranberries. I also did spray the cookie sheet with PAM for baking....just so it would not stick. Twelve minutes baking...and it was done! MAde this for Spring PAC 2008. Thanks for posting a healthy recipe!
From: Ma Field
On Mar 11, 2008
Wow! These scones ROCK!!! Wonderful flavor. Not too sweet. I omitted the orange zest as I didn't have any, but the flavor was still quite good. I made 9 "cookies" immediately, then froze three baked, as well as freezing the remaining dough. Thawed the cookies and the dough two days later. The prebaked cookies stayed moist and flavorfull. And the dough baked up beautifully. I believe they could be frozen prebaked and carried in a lunchbox, or flash frozen by tablespoon and then baked in whatever quantity you like. My only change was the cooking time/temperature. Tehy were browning too quickly at 425 so I lowered the temperature to 350. The frozen dough was baked at 350 for about 20 minutes. Very tasty alone, but they were absolutely delicious spread with a little butter. Made for Freezer Tag March 2008
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