"I said my prayers and ate some cranberry tart for breakfast."
~ William Byrd
~ Sunbathing on sunporch(Cyclamen persicum)
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LEMON-WALNUT SCONES with CRANBERRY CREAM CHEESE
~ At only 149 calories , try these warm and nutty 'almost guilt-free' goodies enjoyed since last holiday (Cooking Light Nov. 2007)
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1 cup plus 2 Tbsp. all-purpose flour (about 5 oz.)
1/2 cup whole-wheat flour (about 2 1/2 oz.)
1/4 cup finely ground walnuts (short pulses to avoid making walnut butter)
1 Tbsp. baking powder
2 tsp. finely grated lemon rind
1/2 tsp. salt
3 Tbsp. chilled butter, cut into small pieces
1/2 cup fat-free milk (or buttermilk)
1 large organic egg
Cranberry Cream Cheese:
3/4 cup dried cranberries
1 (8oz.) softened package fat-free cheese
- Preheat oven to 425-degrees.
- To prepare scones: lightly spoon flours into dry measuring cups and tablespoons; level with knife. Combine flours, walnuts, baking powder, rind, and salt in large bowl; stir with whisk. Cut in butter with pastry blender or 2 knives until mixture resembles coarse meal.
- Combine milk and egg in small bowl; add milk mixture to four mixture, stirring just until moist(dough will be sightly sticky). Turn dough our onto baking sheet lined with parchment paper, and pat into 8-inch circle (abut 1/2-inch thick). Cut dough int 12 wedges, cutting into, but not through, dough. Bake for 14 minutes or until golden. Cool slightly on wire rack; break into wedges.
- Cranberry cream cheese (can prepare ahead and refrigerate): Place cranberries in small heat-proof bowl; add boiling water to cover. Let stand for 30 minutes; drain well. Place cream cheese in small bowl; add cranberries, stirring just until combined. Yield: 12 servings.
Comments
All of my scone recipes are notoriously fat laden. I will enjoy trying this one, thanks! Kim
Jen
Hi Jen ~ yes, those were taken yesterday afternoon on the sunporch, my favorite spot for indoor plant photoshoots. The snowy evergreens in the background are the ones in the previous post.
Frances
Anne
Can I ask a question--from someone who doesn't bake a lot. Could you melt the butter and add it to the flour along with the milk?
Marnie
Thinking of you, dear Nancy, a good nibbling treat. Cranberry Cream cheese is also good on plain bagels or lemony-poppy seed muffins.
Hi dear Gina! You're such a fine cook, I must visit and catch up on what's happening across the sea ... enjoy! Regarding cyclamen ... biggest sin is overwatering ... allow surface to dry out and DO NOT water the center of the plant or the tuber may rot.
Prop those pretty peticured feet up, relax and enjoy, Anne!
Thanks EAT! Love the addition of nutty wheat flour, don't you? Go ahead, have a couple ... eat one and nibble another (don't think nibbling counts ;0)
I'm gonna try to recreate your lovely specimen in sugar and see how far I get.
And Joey, I love scones and have been making them for a while, but it had never occurred to me to serve them with cranberry cream cheese; brilliant idea and one I'll use next time I make scones. Thank you my friend!
Brenda
Oh so pleasing, Marysol ... you are way too kind. You'll be seeing more cyclamen, I love 'em!
Hi Beckie ~ thanks. Actually, I think they are one of the easiest plants to care for (let the surface dry out then give them a good drink in the sink, avoiding center bulb, and drain well). I enjoy them inside year round then, after blooming, place them outside in the summer. Many thank me for the vacation and re-bloom in late summer/fall.
Thank you, Jan. So nice to see you again. I'm comin' over for a visit ... soon!
Hi Brenda ~ try it, you'll like it (that is if you like scones and cream cheese)!
... aha, Anna!