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Monday, January 25, 2010

Citrus Scones

I saw this in a recent issue of Clean Eating magazine. Normally I breeze right past anything related to scones or biscuits, since I seem to be lacking a magical gene that allows me to successfully cut butter into...anything. I paused at this recipe, though, because they sounded so good, and because I knew there would be no cutting of butter in a clean recipe!

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I had no trouble at all making these scones, which was super exciting to me. I made them into three large disks, as the recipe suggest, but thought they were too small to cut into eighths. Instead, I cut each disk into six scones.  They have a light, cakey texture, and my only complaint is that I wish they were a tad sweeter.  The combination of citrus flavors is refreshing. 

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Citrus Scones
Source: Wording slightly adapted from Clean Eating magazine, January/February 2009
Yield: 24 if cut into eighths, 18 if cut into sixths

  • 2/3 cup skim milk
  • Juice each from 1/2 lemon, 1/2 lime, and 1/2 orange (1/3 cup total juice)
  • 1.5 cups spelt flour
  • 1 cup brown rice flour, finely ground
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/3 cup sucanat (I'll go higher next time, maybe to 1/2 cup)
  • Zest each 1/2 lemon, 1/2 lime, and 1/2 orange (1 tablespoon total zest)
  • 2 egg whites
  • 1/4 cup olive oil
  • 1 teaspoon pure vanilla extract
  • olive oil cooking spray or parchment paper

1.  Preheat oven to 350 degrees F.  In a small bowl, combine milk and citrus juice.  Let sit 5 minutes.
2.  In a medium bowl, whisk flours, baking powder, baking soda, sucanat, and zest.
3.  Add egg whites, oil and vanilla to milk mixture and blend well.  Add wet ingredients to dry ingredients and combine.  Do not overmix.
4.  Mist 2 baking sheets with cooking spray or line with parchment paper.  Spoon 1/3 of dough onto a baking sheet and spread in a circle, 1-inch thick.  Repeat with remaining dough, placing the third round on the second baking sheet.  Bake 15 to 20 minutes or until scones are golden.  Cut each circle into 6 or 8 wedges and serve.


Nutritional Information:

1/24th recipe
1/18th recipe


Calories:
90 
120


Total Fat:
2.5
3.33


Sat. Fat:
0
0


Cholesterol:
0
0


Sodium:
35
46.6

Carbohydrate:
14
18.6


Fiber:
1
1.3


Sugar:
3
4


Protein:
2
2.6










6 comments:

Smitten Sugar said...

Yum these look good! I tend to always over look sconces I still dont really know why?

DailyChef said...

Yum! I love scones with a warm cup of tea, especially on a cold day. Any recommendations for the best tea to go with these?

TPOX said...

Daily Chef - ha, unfortunately my tea tastes do not vary. I can only handle the taste of plain black tea. I get Lipton Orange Pekoe and Pekoe cut black tea, and it's my go-to tea for most baked goods!

PageRank Check said...

I love this recipe looks good

Dave -nibbleanibble said...

Looks like a tasty treat.

Jaime Santos-Prowse said...

I'm not normally a fan of scones, but those citrus scones look/sound delicious.