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Maple Scones


Thursday, January 01, 2004
10 servings
4 T. chopped walnuts, divided use2 C. + 3 T. flour, divided use
2 T. packed brown sugar
2 tsp. baking powder
¼ tsp. salt
¼ C. + 1 T. vegetable oil spread (7g fat per tablespoon), divided use
¼ C. fat-free cream cheese
1/3 C. maple syrup
¼ C. egg substitute
3 T. fat-free milk, divided use
Vegetable oil cooking spray
2 T. sugar
Preheat oven to 400 degrees F. To toast walnuts, heat in a heavy skillet over medium-low heat 5-7 minutes, stirring frequently until golden brown. Remove from skillet to cool. In a large bowl, combine 2 cups flour, brown sugar, baking powder and salt. Using a pastry blender, cut in ¼ cup vegetable oil spread and cream cheese. Stir in 2 tablespoons walnuts, syrup, egg substitute and 2 tablespoons milk. Turn dough onto lightly floured surface. Roll in flour to coat. Knead lightly 10 times. Roll into an 8-inch circle on cookie sheet sprayed with vegetable oil cooking spray. Brush top with remaining milk. Set aside. In a small bowl, combine remaining flour, sugar and walnuts. Cut in remaining vegetable oil spread until crumbly. Sprinkle topping over dough. Cut dough into 10 wedges but do not separate. Bake approximately 15 to 18 minutes or until golden brown. Remove from cookie sheet and serve warm.
Nutrition Facts:
211 calories, 35g carbohydrate, 5g protein, 5.4g fat, 1g saturated fat, 1mg cholesterol, 0.8g dietary fiber, 236mg sodium
Adapted recipe by Grace Bandeh, RD, LD
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