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.
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.
|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 |