Hi!

All the points are listed, as are ratings that correspond to the point level. All the points are in exact points, so round up or down as you see fit. As always, feel free to check the points yourself, just in case I screwed up. Enjoy!!

One more thing before I forget, some of the recipes might not be considered lowfat by some members, but sometimes the points might be worth it.

* Exported from MasterCook *

Lemon Scones

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Lemon Lowfat/ Low Calorie
Raisins/ Raisin- type

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 3/4 cups flour
1/4 cup cornstarch
1 teaspoon baking soda
3/8 cup butter
1/2 cup lowfat lemon yogurt
1/3 cup golden raisins
2 eggs
1 1/2 tablespoons sugar

Preheat oven to 450. Cut butter in with flour, cornstarch and soda.

Combine with raisins, eggs and 1/2 of the yogurt. Stir till just
moistened. Shape into ball and flatten on a cookie sheet in a 9 inch
circle, 3/4 inch thick.

Bake for 7-10 minutes.

Mr Breakfast would like to thank astrometrics for this recipe.



Cuisine:
"Scones"
Ratings : 3.5- 4 0 - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 166 Calories; 7g Fat (36.7%
calories from fat); 3g Protein; 23g Carbohydrate; 1g Dietary Fiber; 47mg
Cholesterol; 180mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0
Fruit; 1 Fat; 0 Other Carbohydrates.

NOTES : 3.70 points

Nutr. Assoc. : 0 0 0 0 0 0 0 0


* Exported from MasterCook *

Lemonade Scones

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Lemon Lime
Lowfat/ Low Calorie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups self-rising flour
1/4 cup superfine sugar
1/2 teaspoon salt
1/2 cup Diet 7up soda -- or Diet Sprite or Lemonade
1/2 cup whipping cream

Preheat oven to 450F degrees.

Place dry ingredients into a large mixing bowl and combine well. Add cream
and lemonade and mix to form a soft dough.

Turn out onto a floured board and knead lightly.

Press dough gently with your hands and pat until it is approximately 3/4
inch thick.

Using a round cutter cut out 8 scones.

Arrange on baking tray, brushing tops with a little milk.

Bake for 10-15 minutes until tops are lightly browned.

Nutrition Facts:
Amount Per Serving: Calories 198
Fat 1 g, Cholesterol 2 mg,
Sodium 153 mg,

Courtesy of: http://www.recipezaar.com/



Cuisine:
"Scones"
Ratings : 4- 4.5 0 - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 186 Calories; 6g Fat (28.2%
calories from fat); 3g Protein; 30g Carbohydrate; 1g Dietary Fiber; 20mg
Cholesterol; 536mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Non-Fat
Milk; 1 Fat; 1/2 Other Carbohydrates.

NOTES : 4.02 points

Nutr. Assoc. : 0 0 0 0 0


* Exported from MasterCook *

Low Fat Breakfast Scones

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Lemon Lowfat/ Low Calorie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup nonfat vanilla yogurt
1/2 cup nonfat sour cream
1 tsp vanilla extract
1 tsp lemon juice
2 cups flour
1/4 cup granulated sugar
3 teaspoons granulated sugar
2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
3 Tbsp chilled lowfat margarine -- (3 to 4)

Wisk together the yogurt, sour cream, lemon juice and vanilla. Set aside.

Preheat oven to 400 Deg.

Prepare baking sheet by spraying lightly with vegetable oil.

In a large bowl:

Combine the flour, sugar, baking powder, soda and salt.

Cut in the margarine until the mixture resembles course meal.

Cut and fold the yogurt/sour cream mixture into the flour until you can
collect the dough.

Knead the dough on a lightly floured surface just until it can be shaped.
DO NOT OVERWORK THE DOUGH, the scones will be tough. The dough should be
light and moist.

Place the dough on the baking sheet.

Dust the top of the dough with 1 tsp sugar and pat the dough into an
8"-10" round. Cut "to," not "through" the dough to mark 12 wedges.

Dust the scones with 2 tsp sugar before baking.

Bake the scones 20 minutes at 400 Deg.

Serve promptly with fruit jam or honey.


You can add fillers (raisins, fruit pieces, etc.) or press nuts (almonds,
pecans, etc.) onto the top before baking. A family favorite!

Mr Breakfast would like to thank Dogbert for this recipe.



Cuisine:
"Scones"
Ratings : 2- 2.5 0 - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 113 Calories; trace Fat (1.8%
calories from fat); 3g Protein; 24g Carbohydrate; 1g Dietary Fiber; 1mg
Cholesterol; 245mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0
Fruit; 1/2 Other Carbohydrates.

NOTES : 2.46 points

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0


* Exported from MasterCook *

Low Fat Cranberry Scones

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Apples/ Applesauce Cranberries
Lowfat/ Low Calorie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 1/4 cups self-rising flour -- plus for rolling out dough
3 tablespoons sugar
1/4 teaspoon baking powder
1 Pinch salt
3/4 cup dried cranberries -- (or use dried apples or other dried fruit)
1 egg -- lightly beaten
1/2 cup unsweetened applesauce
1/3 cup skim milk -- or low-fat milk
1/3 cup canola oil
Water -- to brush on scones just before baking
Cornmeal -- to dust cookie sheet

Preheat oven to 450 degrees. In a large mixing bowl, thoroughly combine 3
1/4 cups flour with sugar, baking powder, salt and cranberries. In a small
mixing bowl, mix together egg, applesauce, milk and oil. Add wet
ingredients to dry, mixing until dough comes off sides of the bowl. Form
dough into a ball, and turn out on a floured surface. With a floured
rolling pin, roll dough into a one-half-inch-thick circle. Cut dough into
12 wedge shapes, and place on a cookie sheet that has been sprinkled with
cornmeal. Brush top of scones lightly with water. Bake until scones are
golden brown on tops and bottoms, 13 to 18 minutes. Serve warm or at room
temperature. The scones will keep well at least three days at room
temperature in a plastic zipper bag.




Cuisine:
"Scones"
Ratings : 4- 4.5 0 - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 198 Calories; 7g Fat (31.0%
calories from fat); 4g Protein; 30g Carbohydrate; 1g Dietary Fiber; 16mg
Cholesterol; 460mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0
Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates.

NOTES : 4.34 points
Makes 12 scones

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0


* Exported from MasterCook *

Low Fat Cranberry Walnut Scones

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Cranberries Lowfat/ Low Calorie
Nuts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups flour
1/4 cup maple sugar
2 teaspoons baking powder
2 tablespoons unsalted butter
1/2 cup cranberries -- (fresh or dried)
1/4 cup walnuts -- chopped
1 cup buttermilk
1 tablespoon skim milk

Preheat oven to 425 degrees F. Spray baking sheet with cooking spray. In
large bowl stir together flour, sugar, baking powder and salt. Cut in
butter. Stir in cranberries and walnuts. Make a well in center and stir in
buttermilk. Dough should be sticky. Pat into 8" round. Cut each round into
8 triangles. Brush top with milk and sprinkle with maple sugar. Bake for
14 to 18 minutes.

Makes 8 servings.
Just Berry Recipes is located at www.justberryrecipes.com



Cuisine:
"Scones"
Ratings : 4- 4.5 0 - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 196 Calories; 6g Fat (26.4%
calories from fat); 5g Protein; 31g Carbohydrate; 1g Dietary Fiber; 9mg
Cholesterol; 157mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0
Fruit; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates.

NOTES : 4.22 points

Nutr. Assoc. : 0 0 0 0 0 0 0 0


* Exported from MasterCook *

Low Fat Scones 2

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Lemon Lowfat/ Low Calorie
Orange Raisins/ Raisin- type

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cup Flour
1 tbl Baking powder
1/2 tbl Sugar
1/4 cup Light margarine
3/4 cup Egg Beaters 99% egg substitute
1/4 cup Skim milk
1 tsp Lemon peel -- or orange peel
1/2 cup Raisins
1/3 cup Powdered sugar
1/8 tsp Vanilla

Instructions: This is out of a cookbook called Real People Cookin Low
Fat by Kathy M. College in Salt Lake City, Utah.

Preheat oven to 400 degrees. Spray a round cake pan with PAM. In a large
mixing bowl, combine the flour, baking powder and sugar. Add the margarine
and work it into the flour with a fork until evenly distributed. In a
medium mixing bowl, combine the egg beaters, milk and lemon peel. Beat
with a mixer for about four minutes or until fluffy. Make a well in the
center of the flour mixture and pour in the egg mixture. Combine with a
mixer or wooden spoon. Add the raisins and stir them into the batter.

On a floured bread board, work the batter into an even, circular shape the
size of the pan. Place the batter into the pan and using a knife, cut into
eight wedges. Place in the oven and bake for 25 minutes or until brown.

Combine the powdered sugar, vanilla, and milk to form a glaze, and drizzle
over the scones when removed from the oven. Serve.

Variations: Instead of the glaze top with a sprinkle of cinnamon and
sugar, or drizzle with honey.

Note: These make a great breakfast, brunch, or afternoon tea delight!
Servings: 8


Cuisine:
"Scones"
Ratings : 4.5- 5 0 - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 246 Calories; 3g Fat (11.4%
calories from fat); 6g Protein; 49g Carbohydrate; 1g Dietary Fiber; trace
Cholesterol; 168mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat;
1/2 Fruit; 0 Non-Fat Milk; 1/2 Fat; 1 Other Carbohydrates.

NOTES : 4.97 points

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0


* Exported from MasterCook *

Low Fat Scones 3

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Lowfat/ Low Calorie Raisins/ Raisin- type
Spices

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups self-rising flour
1 1/2 cups all purpose flour
1 tablespoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
2 teaspoon cinnamon
1 teaspoon ginger
1/2 cup sugar
2 1/2 oz. light margarine
2 medium egg whites
1/3 cup raisins -- or currants
3/4 cup prune baby food -- unsweetened applesauce
1 teaspoon vanilla

Heat Oven to 375 F. Spray baking sheet with Pam. Sift together first 8
ingredients. Rub in 2 1/2 oz of a low-fat or light margarine to flour mix
until grainy in texture. Beat up until frothy 2 egg whites. Add 3/4 cup
prune puree (or unsweetened applesauce) to the egg whites and 1 teaspoon
vanilla (or lemon juice). Applesauce will give you a lighter colored
scone. Prune puree makes things pretty dark in color!

Add eggs and puree to flour mix to make a firm dough. If necessary add
non-fat or low-fat milk or buttermilk to make a fairly dry dough. If it is
too wet add a little more flour. Mix in 1/3 cup raisins. Pat or roll out
3/4" thick and cut into 2 1/2" or 3" circles to bake. For a shinier top,
glaze with a little milk. Bake 15-20 minutes. Makes 8-12 scones depending
on size you cut. Adjust temperature and time with knowledge of your oven.
The larger the circles of scones the more time they will need. Make sure
oven is hot enough (375ƒ). Very large circles may take 20-25 minutes. You
might also try a bowl of water on the floor of the oven to stop the bottom
of the scones from getting too done.




Cuisine:
"Scones"
Ratings : 3.5- 4 0 - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 197 Calories; 3g Fat (13.0%
calories from fat); 4g Protein; 36g Carbohydrate; 2g Dietary Fiber; 0mg
Cholesterol; 555mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0
Fruit; 1/2 Fat; 1/2 Other Carbohydrates.

NOTES : 3.79 points

Change your scones by adding any kind of dry fruit instead
of raisins -dried diced apricots or cherries are nice. Try
crystallized ginger for a special treat or poppyseeds (1
Tablespoon) for a plainer scone. If using fresh fruit toss
generously with flour to make sure fruit is not too wet in
scone. My latest addition is butterscotch bits - yum! Try
quadruping the dry ingredients and putting the other 3
portions into plastic bags and storing for future use.
from: The Owl & The Pussycat Petersburg, Virginia

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0


* Exported from MasterCook *

Low Fat Scones 4

Recipe By :bbbbbbbbbbbb
Serving Size : 8 Preparation Time :0:00
Categories : Lemon Lowfat/ Low Calorie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cup Flour
1 tbl Baking powder
1/2 tbl Sugar
1/4 cup light margarine
3/4 cup Egg Beaters 99% egg substitute
1/4 cup Skim milk
1 tsp Lemon peel -- or orange peel
1/2 cup Raisins
1/3 cup Powdered sugar
1/8 tsp Vanilla

Instructions: This is out of a cookbook called Real People Cookin Low Fat
by Kathy M. College in Salt Lake City, Utah.

Preheat oven to 400 degrees. Spray a round cake pan with PAM. In a large
mixing bowl, combine the flour, baking powder and sugar. Add the margarine
and work it into the flour with a fork until evenly distributed. In a
medium mixing bowl, combine the egg beaters, milk and lemon peel. Beat
with a mixer for about four minutes or until fluffy. Make a well in the
center of the flour mixture and pour in the egg mixture. Combine with a
mixer or wooden spoon. Add the raisins and stir them into the batter.

On a floured bread board, work the batter into an even, circular shape the
size of the pan. Place the batter into the pan and using a knife, cut into
eight wedges. Place in the oven and bake for 25 minutes or until brown.

Combine the powdered sugar, vanilla, and milk to form a glaze, and drizzle
over the scones when removed from the oven. Serve.

Variations: Instead of the glaze top with a sprinkle of cinnamon and
sugar, or drizzle with honey.

Note: These make a great breakfast, brunch, or afternoon tea delight!
Servings: 8



Cuisine:
"Scones"
Ratings : 4.5- 5 0 - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 246 Calories; 3g Fat (11.4%
calories from fat); 6g Protein; 49g Carbohydrate; 1g Dietary Fiber; trace
Cholesterol; 168mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat;
1/2 Fruit; 0 Non-Fat Milk; 1/2 Fat; 1 Other Carbohydrates.

NOTES : 4.97 points

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0


* Exported from MasterCook *

Maple Cherry Oat Scones

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Lowfat/ Low Calorie Oatmeal
Raisins/ Raisin- type

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 fluid ounces cherry vanilla fat free yogurt
1 cup steel-cut Irish oats
1/4 cup maple syrup
2 tablespoons margarine -- melted
2 1/2 teaspoons maple extract
1 large egg -- lightly beaten
1 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 cup raisins
nonstick cooking spray

1. Reserve 2 tablespoons yogurt in a bowl; cover and chill.

2. Pour remaining yogurt into a medium bowl; stir in oats and syrup.
Cover and chill 8 hours, stirring occasionally. Add margarine, maple
flavoring, and egg; stir well. Combine flour, baking powder, and baking
soda. Add raisins; toss well. Add oat mixture to dry ingredients,
stirring just until moist.

3. Preheat oven to 400 oF.

4. Turn dough out onto a lightly floured surface; with floured hands,
knead lightly 4 or 5 times. Pat dough into a 7-inch circle on a baking
sheet coated with cooking spray. Cut dough into 8 wedges, cutting into,
but not through, dough (do not separate wedges). Brush reserved 2
tablespoons yogurt over dough.

5. Bake at 400 oF for 20 minutes or until lightly browned. Serve warm.

Note: Substitute 1 cup regular oats for steel-cut oats, if desired. When
using regular oats, it is not necessary to cover and chill 8 hours.


Cuisine:
"Scones"
Source:
"Weight Watchers Magazine, September/October 1997"
Ratings : 4.5- 5 0 - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 241 Calories; 4g Fat (16.2%
calories from fat); 7g Protein; 44g Carbohydrate; 2g Dietary Fiber; 24mg
Cholesterol; 294mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat;
1/2 Fruit; 1/2 Fat; 1 Other Carbohydrates.

NOTES : 4.75 points

Nutr. Assoc. : 4242 0 0 0 0 0 0 0 0 0 0


* Exported from MasterCook *

Oatmeal Apple Cranberry Scones

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Apples/ Applesauce Cranberries
Lowfat/ Low Calorie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups all-purpose flour
1 cup rolled oats
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
3/4 cup unsweetened applesauce -- divided
2 tablespoons margarine
1/2 cup coarsely chopped cranberries
1/2 cup chopped peeled apple -- chopped apple
1/4 cup skim milk
1/4 cup honey -- plus
2 tablespoons honey -- divided

Preheat oven to 425°F. Spray baking sheet with nonstick cooking spray.

2. In large bowl, combine flour, oats, sugar, baking powder, salt, baking
soda and cinnamon. Add 1/2 cup apple sauce and margarine; cut in with
pastry blender or fork until mixture resembles coarse crumbs. Stir in
cranberries and apple.

3. In small bowl, combine milk and 1/4 cup honey. Add milk mixture to
flour mixture; stir together until dough forms a ball.

4. Turn out dough onto well-floured surface; knead 10 to 12 times. Pat
dough into 8-inch circle. Place on prepared baking sheet. Use tip of knife
to score dough into 12 wedges.

5. In another small bowl, combine remaining 1/4 cup apple sauce and 2
tablespoons honey. Brush mixture over top of dough.

6. Bake 12 to 15 minutes or until lightly browned. Immediately remove from
baking sheet; cool on wire rack 10 minutes. Serve warm or cool completely.
Cut into 12 wedges.




Cuisine:
"Scones"
Ratings : 3.5- 4 0 - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 181 Calories; 3g Fat (12.4%
calories from fat); 3g Protein; 37g Carbohydrate; 2g Dietary Fiber; trace
Cholesterol; 249mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Fruit; 0
Non-Fat Milk; 1/2 Fat; 1 Other Carbohydrates.

NOTES : 3.57 points

Makes 12 servings

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0


* Exported from MasterCook *

Oatmeal Scones

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Lowfat/ Low Calorie Oatmeal
Spices

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 Cup Quick Cooking Oats
1/2 Cup All-Purpose Flour
1 teaspoon Baking Powder
1/2 teaspoon Cinnamon
2 tablespoons Packed Brown Sugar
1/2 Cup Skim Milk
1 teaspoon Vanilla Extract
Icing:
1/4 Cup Confectioners Sugar
1 teaspoon Water
1 drops Almond Extract -- (1 to 2)

Preheat oven to 425 degrees. Mix the scone ingredients together with a
spoon. Spray an 8" round pie plate with butter flavored cooking spray.
Divide the dough mixture into 4 mounds (a little over 1/4 cup each) and
place into the pie plate. The dough will be slightly runny and may start
to run together. Once baked though, you will still be able to see where to
cut the scones apart. Bake for 12-14 minutes or until firm. Allow to cool.
In a small bowl mix the ingredients for the icing together. Drizzle evenly
over each scone.



Cuisine:
"Scones"
Ratings : 3- 3.5 0 - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 185 Calories; 1g Fat (5.7% calories
from fat); 5g Protein; 39g Carbohydrate; 2g Dietary Fiber; 1mg
Cholesterol; 141mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Non-Fat
Milk; 0 Fat; 1 Other Carbohydrates.

NOTES : Serves: 4 Calories: 169 Fat: 1 Fiber: 1.5 ~3~ Aimee's
Adventures

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0


* Exported from MasterCook *

Orange Breakfast Scones

Recipe By :The Capital (NFRITZ@nssdca.gsfc.nasa.gov)
Serving Size : 8 Preparation Time :0:00
Categories : Cranberries Lowfat/ Low Calorie
Orange

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/4 cup flour
3 tablespoon sugar
1 tablespoon baking powder
2 1/2 tsp orange peel -- grated
1/3 cup butter -- *
1/2 cup mandarin oranges -- drained and chopped
1/2 cup cranberries -- dried; chopped
1 cup nonfat sour cream -- - regular, light ornonfat
1 egg
2 tablespoon orange juice -- - or mandarin orange liquid
1 tablespoon sugar

*I have substituted lowfat cream cheese with success for the butter in
scones-keeps the consistency well

Heat oven to 400. In large bowl, combine flour, 3 tb sugar, baking powder
and orange peel. Cut in butter until crumbly. Stir in mandarin oranges
and cranberries. In small bowl combine sour cream , egg and orange juice
and beat with a wire whisk until smooth. Stir sour cream mixture into
flour mixture until well mixed. Mixture will be dry. Spread in greased
9-inch round cake pan. Sprinkle with 1 tb sugar. Bake for 28-32 minutes
or until wooden pick inserted in center comes out clean and scone is
lightly browned. Cool 5 minutes and remove from pan. Cut into wedges. 8
servings.

Cuisine:
"Scones"
Ratings : 6- 6.5 0 - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 259 Calories; 9g Fat (29.6%
calories from fat); 7g Protein; 39g Carbohydrate; 2g Dietary Fiber; 47mg
Cholesterol; 290mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0
Fruit; 1 1/2 Fat; 1 Other Carbohydrates.

NOTES : 6.25 points

I had made the orange scone recipe I posted last week,
and used aprocot instead of oranges (stronger taste-very
good), but I apparently miscounted the cups of flour, and
probably left out a whole cup! The result took much
longer to bake (obviously), but was outstanding!-it was
kind of like a custardy egg thing, that I would not
hesitate to serve at a brunch. I would keep it
refrigerated if you try this.

FYI-I made the orange scones a second time, with the
correct amount of flour,
and used 1 tb butter and the rest lite cream cheese for
the 1/3 cp butter, and
they came out great-my hubby is already on his second
piece this morning! [Nicki]



Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0


* Exported from MasterCook *

Orange Currant Scones

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Dried Currants Lowfat/ Low Calorie
Orange

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup currants
1/3 cup margarine or butter
1 3/4 cups all-purpose flour
3 tablespoons sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1 tablespoon grated orange peel
1 egg -- beaten
4 tablespoons half-and-half -- (4 to 6 tablespoons)
1 egg white -- beaten

Heat oven to 400º. Soak currants in warm water for 10 minutes to soften;
drain. Cut margarine into flour, sugar, baking powder and salt with pastry
blender until mixture resembles fine crumbs. Stir in orange peel, egg,
currants and just enough half-and-half until dough leaves side of bowl.

Turn dough onto lightly floured surface. Knead lightly 10 times. Divide
dough into 2 parts. Roll or pat into two 6-inch circles about 1/2 inch
thick. Place on ungreased cookie sheet; brush with beaten egg white.

Bake 10 to 12 minutes or until golden brown. Immediately remove from
cookie sheet. Cut into wedges to serve.


Description:
"Scones come from Scotland and are often cooked on a griddle. Here
they are baked for ease-but not lack of flavor!"
Cuisine:
"Scones"
Copyright:
"© General Mills, Inc. 1998."
Yield:
"20 Scones"
Ratings : 4- 4.5 0 - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 186 Calories; 7g Fat (35.6%
calories from fat); 4g Protein; 27g Carbohydrate; 1g Dietary Fiber; 21mg
Cholesterol; 261mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2
Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates.

NOTES : 4.1 points

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0


* Exported from MasterCook *

Orange Pecan Scones

Recipe By :n/a
Serving Size : 16 Preparation Time :0:00
Categories : Lowfat/ Low Calorie Nuts
Orange

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups self-rising flour
1/2 cup sugar
2 teaspoons grated orange rind
1/3 cup butter or margarine
1/2 cup buttermilk
1/4 cup fresh orange juice
1/2 cup chopped pecans
1 teaspoon vanilla extract
Sugar

Combine first 3 ingredients. Cut butter into flour mixture with a pastry
blender until crumbly; add buttermilk and next 3 ingredients, stirring
just until dry ingredients are moistened.

Turn dough out onto a lightly floured surface; knead 3 or 4 times. Divide
dough in half; pat each portion into a 7-inch circle, and place on a
lightly greased baking sheet. Cut each circle into 8 wedges; sprinkle
evenly with sugar.

Bake at 425 degrees for 12 to 14 minutes or until golden brown.

This recipe yields 16 scones.

Comments: Freeze scones up to 1 month. Thaw in refrigerator 8 hours.
Bake scones at 350 degrees for 10 minutes or until thoroughly heated.

Cuisine:
"Scones"
Source:
"Southern Living Magazine, April 2001"
S(Formatted for MC6):
"05-16-2001 by Joe Comiskey - jcomiskey@krypto.net"
Ratings : 3- 3.5 0 - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 144 Calories; 7g Fat (40.7%
calories from fat); 2g Protein; 19g Carbohydrate; 1g Dietary Fiber; 11mg
Cholesterol; 246mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0
Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates.

NOTES : 3.26 points

Recipe from the 1994 Recipe Hall of Fame

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0


* Exported from MasterCook *

Orange Poppyseed Scones

Recipe By :Jeweled Turret Inn, Belfast, Maine (USA)
Serving Size : 12 Preparation Time :0:30
Categories : Lowfat/ Low Calorie Orange
Poppyseeds

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/4 cups all-purpose flour
1/2 cup sugar
1/4 cup poppy seeds
1 teaspoon cream of tartar
3/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon grated orange peel
1/2 cup unsalted butter -- cold and cut into small slivers
1/4 cup fresh orange juice
1 large egg
flour -- for kneading

1. In a large bowl, mix dry ingredients.

2. Using a pastry cutter, combine the butter and flour mixture until
finely crumbed; it may take 5 minutes of evenly distributing the butter so
that the meal is light and flaky.

3. Mix juice with egg. Add liquids to flour mixture; using your hand, mix
just until it forms a dough, not dry but not too moist (you may need a
little flour or a little orange juice to make a biscuit-like dough that
doesn't stick too much to your fingers).

4. Knead dough in the bowl or on a lightly floured surface; knead gently
until smooth (1 to 2 minutes). Dough will get tough if over handled.

5. Roll out or flatten by hand on floured surface to generous
1-inch-thick. Shape into a circle. Cut out with round pastry cutter or
slice into wedges.

6. Arrange on a non-stick cookie sheet. Bake at 375F for 20-22 minutes or
until lightly golden brown and firm in center.

[EACH 210 cals (41% cff), 10g fat, 1g fiber]

NOTE: Step 2 may be automated. Crumb the flour and butter in a food
processor fitted with a metal blade. Make sure the butter is icy cold; in
fairly even bits. Pulse briefly. It should crumb quickly. The heat from
friction can melt the butter too soon. Transfer the crumbed to a bowl.
Lighten with a fork if necessary. Mix in the liquids by hand, etc. -Pat
Hanneman <kitpath@earthlink.net> 1/99

ABOUT THE INN: Recipe from the Jeweled Turret Bed & Breakfast Inn in
Belfast, Maine (USA). The house was built as a single family home for
prominent attorney James S. Harriman and his wife Nell in 1898. The inn is
on the National Register of Historic Places, and is located in the heart
of Belfast within walking distance of shops, restaurants and the harbor.

cross-listed with recipecafe, dailybread, mcrecipe, fareshare
http://home.earthlink.net/~kitpath/

Source:
"(http://www.bbonline.com/~bbonline/me/jeweledturret/)"
S(Collection):
"KitPatH 2000 (http://home.earthlink.net/~kitpath)"



Cuisine:
"Scones"
Ratings : 4.5- 5 0 - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 210 Calories; 10g Fat (40.9%
calories from fat); 4g Protein; 28g Carbohydrate; 1g Dietary Fiber; 36mg
Cholesterol; 174mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0
Fruit; 2 Fat; 1/2 Other Carbohydrates.

NOTES : 4.83 points
Scone: a cross between a biscuit and a cookie. This
traditional citrus and poppy seed scone is not too sweet,
slighly yellow, and crunchy without being dry. Some scones
are baked at high temperature at the top of the oven.
These were backed at 375F on a dark nonstick cookie sheet
in the usual position (shelf B).



Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0


* Exported from MasterCook *

Orange Raisin Scones

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Bisquick Lowfat/ Low Calorie
Orange Raisins/ Raisin- type

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups Reduced Fat Bisquick®
1/4 cup splenda
1/4 cup raisins
1/4 cup orange juice
2 tablespoons nonfat sour cream

Preheat oven to 425 degrees.
Spray a baking sheet with butter-flavored cooking spray. Reserve 2 tbsp
Bisquick. In a large bowl, combine remaining baking mix, 2 tbsps sugar
twin and raisins. Add orange juice and sour cream. Mix gently just to
combine. Sprinkle reserved baking mix on a large piece of aluminum foil.
Place dough on prepared aluminum foil. Carefully pat dough into an 8-inch
round. Lightly spray top with butter flavored spray and evenly sprinkle
remaining 2 tbsps sugar twin over top. Cut into 8 wedges. Place wedges on
prepared baking sheet. Bake for 8 to 14 minutes. Serve hot.

Serves 8


Cuisine:
"Scones"
Ratings : 2- 2.5 0 - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 107 Calories; 1g Fat (12.2%
calories from fat); 2g Protein; 21g Carbohydrate; 1g Dietary Fiber; trace
Cholesterol; 285mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2
Fruit; 1/2 Fat; 0 Other Carbohydrates.

NOTES :
2 points **Not sure which book this recipe came from.

Nutr. Assoc. : 0 0 0 0 0


* Exported from MasterCook *

Papaya and Lime Scones

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Lime Lowfat/ Low Calorie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 cups all purpose flour
2 tablespoons light brown sugar
1 tablespoon baking powder
1 teaspoon salt
1/4 cup canola oil
1 cup lowfat milk
1 large egg
finely grated zest from 2 small limes
1/2 cup dried papaya -- coarsely chopped

Preheat oven to 425oF. In a large mixing bowl, whisk together the flour,
sugar, baking powder, and salt. Stir in the canola oil with a fork until
pea size crumbs form.

In a small bowl combine the milk, egg, lime zest, and papaya. Add to the
flour mixture and stir with fork until blended. Dough will be sticky.

Turn out dough on generously floured board. Lightly form two balls and
flatten into disks about 5 inches in diameter. Don't over work the dough.
Place disks on ungreased cookie sheet and cut into desired number of
wedges. Brush lightly with milk and bake for about 20 minutes.



Cuisine:
"Scones"
Ratings : 3- 3.5 0 - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 155 Calories; 5g Fat (31.4%
calories from fat); 4g Protein; 23g Carbohydrate; 1g Dietary Fiber; 16mg
Cholesterol; 316mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0
Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.

NOTES : 3.31 points
(Catalina Park B&B, Tucson, AZ)

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0


* Exported from MasterCook *

Peach Scones

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Dried Peaches Lowfat/ Low Calorie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/3 cups all-purpose flour
1/2 cup sugar -- PLUS
2 teaspoons sugar -- divided
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons cold butter -- or stick margarine
1/2 cup lowfat sour cream -- PLUS
2 tablespoons lowfat sour cream
1/4 cup chopped dried peaches -- or apricots
1/2 teaspoon vanilla extract
1 teaspoon fat-free milk

In a bowl, combine the flour, 1/2 cup sugar, baking powder, baking soda
and salt. Cut in butter until mixture resembles coarse crumbs. Add sour
cream, peaches and vanilla; stir just until moistened. Turn dough onto a
floured surface; knead gently 4-5 times (dough will be sticky). Divide
dough in half; gently pat each portion into an 8-in. circle on a baking
sheet coated with nonstick cooking spray. Cut each into four wedges;
separate wedges slightly. Brush tops with milk; sprinkle with remaining
sugar.

Bake at 400° for 10-12 minutes or until golden brown. Yield: 8 scones.




Cuisine:
"Scones"
Ratings : 3.5- 4 0 - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 177 Calories; 4g Fat (20.2%
calories from fat); 3g Protein; 32g Carbohydrate; 1g Dietary Fiber; 12mg
Cholesterol; 324mg Sodium. Exchanges: 1 Grain(Starch); 0 Non-Fat Milk; 1
Fat; 1 Other Carbohydrates.

NOTES : 3.91 points

Recipe from the Kitchen of Tedebear68@webtv.net Makes 8
Scones

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0


* Exported from MasterCook *

Poppy Seed Scones With Dried Cranberries

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Cranberries Lowfat/ Low Calorie
Poppyseeds

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Vegetable oil spray
2 cups all-purpose flour
1/2 cup quick cooking oatmeal
1/2 cup sugar
1 tablespoon poppy seeds
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons light margarine
1/2 cup dried cranberries
1/2 cup pineapple juice
1/2 cup egg beaters 99% egg substitute -- or 1 egg
Flour for hands

Preheat oven to 375 degrees F. Lightly spray a baking sheet with
vegetable oil spray.

In a large bowl, combine 2 cups flour, oatmeal, sugar, poppy seeds, baking
powder, baking soda, and salt, stirring well.

Cut margarine into flour mixture with a fork or pastry blender until
crumbly.

Stir in cranberries. Make a well in center of mixture.

Pour pineapple juice and egg substitute into well. Stir until just
combined (don't overmix).

With floured hands, divide dough in half. Shape into 2 balls. Put 4 to 5
inches apart on baking sheet and flatten each into a 6-inch disk. Cut
each into 8 wedges with a sharp knife or pizza cutter (don't separate
wedges).

Bake for 15 to 20 minutes, or until edges are golden brown. Let cool for
at least 5 minutes on a cooling rack. Separate wedges with a knife or
pizza cutter.

Cuisine:
"Scones"
Ratings : 2- 2.5 0 - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 108 Calories; 1g Fat (10.6%
calories from fat); 3g Protein; 21g Carbohydrate; 1g Dietary Fiber; 0mg
Cholesterol; 132mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0
Fruit; 0 Fat; 1/2 Other Carbohydrates.

NOTES : 2.04 points

Serves 16

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0


* Exported from MasterCook *

Pumpkin Raisin Scones

Recipe By :
Serving Size : 36 Preparation Time :0:00
Categories : Lowfat/ Low Calorie Nuts
Pumpkin Raisins/ Raisin- type
Spices

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups all-purpose flour
1 1/3 tablespoons baking powder
1 1/4 teaspoons baking soda
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1 1/3 tablespoons ground cinnamon
1/4 teaspoon ground cloves
1 teaspoon table salt
3/4 cup butter
1/4 cup sugar
16 1/4 ounces canned pumpkin
1 cup chopped pecans
2 cups raisins
1 cup splenda
1/2 cup egg beaters 99% egg substitute

Instructions

Heat oven to 375. Lightly grease 2 cookie sheets. In large bowl, stir
together flour, baking powder, baking soda, ginger, allspice, 1 teaspoon
cinnamon, cloves & salt. Using mixer on medium, cream butter until fluffy
then slowly add 2 1/4 cups sugar. Once blended, add eggs & pumpkin. Slowly
mix in dry ingredients. Stir in pecans & raisins, then use a tablespoon to
drop mixture onto cookie sheets, leaving 2 inches between each scone.
Flatten each scone w/ the back on a spoon. In small bowl, stir together
remaining 3 teaspoons cinnamon & 4 tablespoons sugar & sprinkle on top.
Bake 8-12 min until golden brown. Cool 5 min on cookie sheets before
removing. *Makes 36

Original recipe:
4 cups flour
4 teaspoons baking powder
1 1/4 teaspoon baking soda
1/2 teaspoon ground ginger
1/2 teaspoon allspice
4 teaspoons cinnamon
1/4 teaspoon ground cloves
1 teaspoon salt
3/4 cup butter, softened
2 1/4 cups sugar plus 4 tablespoons for topping
2 eggs, well beaten
15 oz pumpkin
1 cup pecans, finely chopped
2 cups raisins



Cuisine:
"Scones"
Ratings : 3- 3.5 0 - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 146 Calories; 6g Fat (37.6%
calories from fat); 2g Protein; 21g Carbohydrate; 1g Dietary Fiber; 10mg
Cholesterol; 208mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0
Vegetable; 1/2 Fruit; 1 Fat; 0 Other Carbohydrates.

NOTES : 3.22 points

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0


* Exported from MasterCook *

Pumpkin Scones 2

Recipe By :
Serving Size : 48 Preparation Time :0:00
Categories : Lowfat/ Low Calorie Pumpkin
Spices

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ginger -- ground
1/2 teaspoon allspice -- ground
1/2 teaspoon nutmeg -- ground
1/4 teaspoon salt
1/4 cup vegetable shortening
3 tablespoons light brown sugar
1 cup canned pumpkin
1/4 cup nonfat plain yogurt
2 tablespoons sour milk

48 servings
1. Preheat oven to 350 degrees.
2. Lightly grease cookie sheets.
3. Combine flour, baking powder, baking soda, spices and salt. In a large
bowl, cream together shortening and brown sugar.
4. Beat in the pumpkin, yogurt and sour milk.
5. Gradually blend in the dry ingredients.
6. Turn the dough out onto a floured surface, sprinkle with flour, and
knead until smooth.
7. Roll out the dough to a thickness of 3/4".
8. Using a sharp knife, cut 2" squares and place 1" apart on baking
sheets.
9. Bake for 12-15 min., or until lightly colored.
10. Transfer to wire racks, cover with a clean towel, and let cool.



Cuisine:
"Scones"
Ratings : 0.5- 1 0 - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 34 Calories; 1g Fat (30.8% calories
from fat); 1g Protein; 5g Carbohydrate; trace Dietary Fiber; trace
Cholesterol; 57mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Vegetable; 0
Non-Fat Milk; 0 Fat; 0 Other Carbohydrates.

NOTES : .76 points

by Nancy Van Ess originally from "1001 Cookie Recipes" -
Aug 11, 1999

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0


* Exported from MasterCook *

Pumpkin Scones ( Sunday Morning Scones)

Recipe By :Secrets of Fatfree Baking, adapted
Serving Size : 8 Preparation Time :0:00
Categories : Lowfat/ Low Calorie Pumpkin
Spices

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cup unbleached flour
1/2 tsp baking soda
2 tsp baking powder
2 tablespoons brown sugar -- optional (2 to 4)
1/4 cup reduced-calorie margarine -- *- or light butter
2/3 cup canned pumpkin -- unsweetened - or baby food sweet potatoes - or squash
1/4 tsp nutmeg
1/4 tsp cinnamon
1/3 cup lowfat buttermilk -- or nonfat
skim milk

* (I used ICBINB lite sticks)

Mix first 3 dry ingredients in a bow (and sugar, if you are using it), and
cut in the butter until the mixture looks like small peas. Add the rest of
the ingredients, except for the skim milk, and combine to form a stiff
dough. Pat out on a lightly floured surface with floured hands to 1/2 inch
thickness. Cut with a glass or scone or cookie cutter and place scones
onto a pammed cookie sheet. You can also just cut the batter into wedges
and place 1/2 inch apart on the cookie sheet. Brush tops with skim milk.
Bake at 400 for 15-18 minutes, until lightly browned. Serve hot.

*Note - Use the sugar if you like slightly sweet scones as I do-otherwise,
leave it out for more traditional scones.

>From: jneger@juno.com (Nicki A Eger)

Cuisine:
"Scones"
Ratings : 3- 3.5 0 - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 159 Calories; 3g Fat (18.6%
calories from fat); 4g Protein; 29g Carbohydrate; 1g Dietary Fiber; trace
Cholesterol; 283mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Vegetable;
0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.

NOTES : 3.23 points
I came up with these-they were really yummy!

Nutr. Assoc. : 14 0 0 0 0 0 0 0 0 0