Hi!

As I promised, I am posting all the lowfat sweet scone recipes that I found on the 'net. Okay, not quite all- this afternoon I stupidly deleted all the recipes from my MC cookbook that took a week to format and I think I'm 16 recipes short.

Right now there are 88 in total, so I'm breaking them up into 4 postings. 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 *

Apricot Scones

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup chilled butter -- or stick margarine, cut into small pieces
1/2 cup finely chopped dried apricots
1/2 cup lowfat buttermilk
2 large eggs
Cooking spray
2 teaspoons sugar
1/2 teaspoon ground cinnamon

Preheat oven to 400°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine
flour and the next 4 ingredients (flour through salt), and cut in butter
with a pastry blender or 2 knives until the mixture resembles coarse meal.
Stir in the apricots. Combine the buttermilk and eggs, stirring with a
whisk. Add to flour mixture, stirring just until moist (dough will be
sticky).
Turn dough out onto a lightly floured surface; knead lightly 4 times. Pat
dough into a 9-inch circle on a baking sheet coated with cooking spray.
Cut dough into 12 wedges, cutting into but not through dough. Combine 2
teaspoons sugar and cinnamon, and sprinkle over dough. Bake at 400° for 20
minutes or until golden. Serve warm.






Cuisine:
"Scones"
Source:
"Cooking Light, NOVEMBER 1999"
Ratings : 4- 4.5 0 - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 179 Calories; 5g Fat (24.7%
calories from fat); 4g Protein; 30g Carbohydrate; 1g Dietary Fiber; 42mg
Cholesterol; 238mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0
Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates.

NOTES : 4 points

Make-ahead tip: Scones can be prepared a day ahead; cool
on a wire rack. Wrap in aluminum foil; reheat at 350º for
25 minutes.

Yield: 1 dozen (serving size: 1 scone)

CALORIES 196 (24% from fat); FAT 5.2g (satfat 2.8g,
monofat 1.5g, polyfat 0.4g); PROTEIN 4.4g; CARBOHYDRATE
33.7g; FIBER 1.3g; CHOLESTEROL 47mg; IRON 1.8mg; SODIUM
239mg; CALCIUM 71mg;


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


* Exported from MasterCook *

Banana Walnut Chocolate Chip Scones

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Bananas Chocolate Chips
Lowfat/ Low Calorie Nuts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups all-purpose flour
1/2 cup packed brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
3 tablespoons butter -- chilled
1/4 cup buttermilk
1 teaspoon vanilla extract
2 egg whites
1 cup mashed banana
1/2 cup chocolate chips
vegetable cooking spray
1/3 cup coarsely chopped walnuts
1 tablespoon brown sugar

Preheat oven to 400 degrees F.
In a large mixing bowl, combine flour, sugar, baking powder, salt , and
baking soda. Cut in butter with a pastry blender until the mixture
resembles coarse meal. Set aside.In a medium bowl, mix buttermilk,
vanilla, egg whites and banana. Add wet mixture to dry mixture just until
combined. Mix in chocolate chips.
Turn dough out on a lightly floured surface. Knead lightly. Spray a large
cookie sheet with vegetable cooking spray. Pat the dough into a 9-inch
circle on the cookie sheet. Sprinkle the walnuts and brown sugar over the
dough, pressing gently into the dough. Cut the dough into 12 slices. bake
for 20 minutes.




Cuisine:
"Scones"
Ratings : 5.5- 6 0 - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 266 Calories; 8g Fat (26.5%
calories from fat); 5g Protein; 45g Carbohydrate; 2g Dietary Fiber; 8mg
Cholesterol; 246mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat;
1/2 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1 Other Carbohydrates.

NOTES : 5.58 points

12 servings Scones are a type of quick bread that is said
to have taken its name from the Stone of Destiny, where
Scottish kings were once crowned. The original
triangular-shaped scone was made with oats and
griddle-baked. These days (in America) they are mostly
made with flour, lots of butter, and baked in the oven.
This version is high on flavor and low in fat.

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


* Exported from MasterCook *

Banana Walnut Scones

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups all-purpose flour
1/2 cup packed brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
3 tablespoons chilled stick margarine -- or butter
1/4 cup lowfat buttermilk
1 teaspoon vanilla extract
2 large egg whites
1 cup mashed ripe bananas -- (about 2 medium)
Cooking spray
1/3 cup coarsely chopped walnuts
1 tablespoon brown sugar

Preheat oven to 400º.

Lightly spoon flour into dry measuring cups, and level with a knife.
Combine the flour and the next 4 ingredients (flour through baking soda)
in a bowl, and cut in the margarine with a pastry blender or 2 knives
until the mixture resembles coarse meal.

Combine buttermilk, vanilla, and egg whites in a bowl, and stir well with
a whisk. Add buttermilk mixture and banana to flour mixture, stirring just
until moist (dough will be wet and sticky).

Turn dough out onto a lightly floured surface; with floured hands, knead
lightly 4 times. Pat the dough into a 9-inch circle on a baking sheet
coated with cooking spray. Sprinkle the walnuts and 1 tablespoon brown
sugar over dough, pressing gently into dough. Cut dough into 12 wedges,
cutting into, but not through, dough. Bake at 400º for 20 minutes or until
golden.

Cuisine:
"Scones"
Source:
"Cooking Light, July/August 98, p.156"
Copyright:
"© Cooking Light"
T(Baking Time):
"0:20"
Ratings : 4.5- 5 0 - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 221 Calories; 5g Fat (21.2%
calories from fat); 5g Protein; 39g Carbohydrate; 1g Dietary Fiber; trace
Cholesterol; 249mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat;
1/2 Fruit; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates.

NOTES : 4.63 points

Try these for extra protein, vitamin E, and potassium.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 20187 0


* Exported from MasterCook *

Basic Low Fat Scones

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup all purpose flour -- plus extra For rolling dough
1 teaspoon Baking powder
1 teaspoon Granulated sugar
1/4 teaspoon Baking soda
1 dash Salt
3 tablespoons Butter
1/4 cup Lowfat small-curd cottage cheese
2 tablespoons Low-fat buttermilk

Preheat oven to 425 degrees. Into large bowl, sift together 3/4 cup flour,
baking powder, sugar, baking soda and salt. Sift mixture again. Add
butter; mix just until crumbly. Add cottage cheese. Add buttermilk and
combine briefly, just to mix ingredients. Knead only 5 times. (Dough
should be soft and satiny.) Lightly flour board. Roll out dough into 8- by
5-inch rectangle. Cut into rounds with 2-inch biscuit cutter, rerolling
and cutting scraps. Place on oiled baking sheet. Bake 7 to 10 minutes,
until just golden. Yields 10 to 12 scones. Suggested yield: 10 Servings



Cuisine:
"Scones"
Ratings : 1.5- 2 0 - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 72 Calories; 4g Fat (45.5% calories
from fat); 2g Protein; 8g Carbohydrate; trace Dietary Fiber; 10mg
Cholesterol; 168mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0
Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.

NOTES : 1.77 points

Nutr. Assoc. : 0 0 0 0 0 0 4047 0


* Exported from MasterCook *

Blueberry Lemon Scones

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 2/3 cups all-purpose flour
1/2 cup sugar -- PLUS
2 tablespoons sugar -- divided
2 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup dried blueberries
1 container nonfat lemon yogurt -- (8 oz)
1/3 cup prune baby food
3 tablespoons butter or margarine -- melted
1 tablespoon grated lemon peel
2 teaspoons vanilla
1/4 teaspoon ground nutmeg

Preheat oven to 400°F. Coat baking sheet with vegetable cooking spray. In
large bowl, combine flour, 1/2 cup sugar, baking powder, baking soda and
salt. Add blueberries. In small bowl, mix yogurt, prune baby food, butter,
lemon peel and vanilla until blended. Add to flour mixture; mix just until
mixture holds together. Turn dough out onto lightly floured into 10-inch
round. Combine the remaining 2 tablespoons sugar and nutmeg; sprinkle
evenly over dough. Pat sugar mixture gently into dough; cut into 12 equal
wedges.

Place wedges on prepared baking sheet, spacing 1 inch apart. Bake in
center of oven about 15 minutes until lightly browned and cracked on top.
Remove to wire rack to cool slightly.




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

Per Serving (excluding unknown items): 220 Calories; 3g Fat (13.6%
calories from fat); 4g Protein; 42g Carbohydrate; 2g Dietary Fiber; 8mg
Cholesterol; 338mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Fruit; 1/2
Fat; 1 Other Carbohydrates.

NOTES : 4.25 points

Variation Substitute currants, raisins or chopped dried
cherries for the blueberries.


Favorite recipe from California Dried Plum Board

(*) California Dried Plum Board




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


* Exported from MasterCook *

Blueberry Scones

Recipe By :Nicki Fritz <FRITZ@QHORSE.STX.COM>
Serving Size : 8 Preparation Time :0:00
Categories : Blueberries Lowfat/ Low Calorie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cup flour
1/2 teaspoon salt
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 cup butter -- (or sub 1/4 cp 1% lf cottage cheese)
1 cup fresh blueberries -- (or any berries )
2/3 cup skim milk
1 tablespoon vinegar
1 tablespoon molasses

Mix first 4 ingredients in a large bowl, and cut in the butter (cottage
cheese) until mixture resembles coarse crumbs. Combine milk and molasses,
and add to dry mix with blueberries. Stir until just combined. Place on
floured board or on cookie sheet sprayed with nonstick spray, and pat into
a circle 1 inch think. Cut into wedges (8 or 10), separate slightly if on
cookie sheet, and if on board, transfer to prepared cookie sheet. Bake at
450 for about 12 minutes until lightly browned.





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

Per Serving (excluding unknown items): 190 Calories; 6g Fat (29.2%
calories from fat); 4g Protein; 30g Carbohydrate; 1g Dietary Fiber; 16mg
Cholesterol; 366mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Fruit; 0
Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.

NOTES : 4.1 points

***NOTE**** I like my scones a little sweet, so I would
add 1/4 cp sugar or a few tablespoons of honey next time.
These are more like biscuits in
taste.

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


* Exported from MasterCook *

Buttermilk Apricot Scones

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup sugar
1/4 cup chilled stick margarine -- cut into small pieces
1/3 cup chopped dried apricots
1 egg -- lightly beaten
1/4 cup nonfat buttermilk
1/4 cup apricot nectar
Vegetable cooking spray
1 egg white -- lightly beaten
1 tablespoon sugar

Combine first 5 ingredients; cut in margarine with a pastry blender until
mixture resembles coarse meal. Add apricots; toss well. Combine egg,
buttermilk, and nectar; add to dry ingredients, stirring just until
moistened. (Dough will be sticky.)
Turn dough out onto a lightly floured surface; with floured hands, knead 4
or 5 times. Pat dough into a 9-inch circle on a baking sheet coated with
cooking spray. Cut dough into 12 wedges, cutting to but not through bottom
of dough. Brush with egg white, and sprinkle with 1 tablespoon sugar. Bake
at 400° for 15 minutes or until golden. Serve hot.

Cuisine:
"Scones"
Source:
"Cooking Light, JANUARY 1996"
Ratings : 3- 3.5 0 - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 151 Calories; 4g Fat (26.3%
calories from fat); 3g Protein; 25g Carbohydrate; 1g Dietary Fiber; 16mg
Cholesterol; 218mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0
Fruit; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates.

NOTES : 3.15 points

Delicate scones are best served one way--hot. The wedges
that taste
heavenly just minutes out of the oven often seem dry and
less flavorful
after they cool.
Yield: 1 dozen (serving size: 1 scone)


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


* Exported from MasterCook *

Buttermilk Toasted Oat Scones

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Figs Lowfat/ Low Calorie
Oatmeal

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup quick-cooking oats -- or regular oats
1/2 cup oat bran
3 tablespoons margarine
1 cup all-purpose flour
1/4 cup packed brown sugar
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup chopped dried figs or prunes
2 egg whites
1/2 cup nonfat buttermilk (about) -- or lowfat buttermilk

Heat oven to 350º. Spread oats and oat bran in ungreased rectangular pan,
13 × 9 × 2 inches. Bake 15 to 20 minutes, stirring occasionally, until
light brown; cool.

Increase oven temperature to 400º. Cut margarine into flour, brown sugar,
baking powder, baking soda and salt with pastry blender in large bowl
until mixture resembles fine crumbs. Stir in oat mixture and figs. Stir in
egg whites and just enough buttermilk so dough leaves side of bowl and
forms a ball.

Turn dough onto lightly floured surface; gently roll in flour to coat.
Knead lightly 10 times. Pat or roll into 8-inch circle on ungreased cookie
sheet. Cut into 8 wedges but do not separate. Brush with buttermilk and
sprinkle with oats if desired.

Bake 16 to 18 minutes or until golden brown. Immediately remove from
cookie sheet; carefully separate wedges. Serve warm.

++++++++++++++++++++

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker®
cookbooks. Because MasterCook and Betty Crocker® use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Cuisine:
"Scones"
Copyright:
"© General Mills, Inc. 1998."
Yield:
"8 Scones"
Ratings : 3.5- 4 0 - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 197 Calories; 5g Fat (23.2%
calories from fat); 5g Protein; 35g Carbohydrate; 3g Dietary Fiber; 1mg
Cholesterol; 282mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat;
1/2 Fruit; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates.

NOTES : 3.75

Whole grains absorb liquid differently than all-purpose
flour, so be careful not to add too much liquid to these
scones.

Nutr. Assoc. : 20223 0 0 0 0 0 0 0 3115 0 26420


* Exported from MasterCook *

Cherry Oat Scones

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
SCONES
1 1/2 cups all-purpose flour
1 cup old fashioned rolled oats -- or quick oats
1/4 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt -- optional
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 cup margarine or butter -- (1/2 stick) chilled
1/2 cup dried cherries -- or cranberries
1/3 cup nonfat milk -- or low-fat milk
1/4 cup plain nonfat yogurt -- or low-fat yogurt
1 egg -- lightly beaten
TOPPING
1 tablespoon sugar
1/8 teaspoon ground cinnamon


Heat oven to 400°F. Lightly spray cookie sheet with cooking spray.

In large bowl, combine flour, oats, 1/4 cup sugar, baking powder, baking
soda, salt, 1/4 teaspoon cinnamon and nutmeg; mix well. Cut in margarine
with pastry blender or 2 knives until mixture resembles coarse crumbs.
Stir in dried cherries. Add combined milk, yogurt and egg to flour
mixture; mix with fork just until dry ingredients are moistened.

Turn dough out onto lightly floured surface; knead gently 8 to 10 times.
Roll or pat dough into 8-inch circle about 3/4 inch thick. Sprinkle with
combined 1 tablespoon sugar and 1/8 teaspoon cinnamon. Cut with 2-1/2-inch
heart-shaped biscuit cutter, or cut into 10 wedges with sharp knife. Place
about 2 inches apart on cookie sheet.

Bake 10 to 14 minutes or until light golden brown. Serve warm. Tightly
wrap leftover scones, label and freeze.

8 TO 10 SCONES





Cuisine:
"Scones"
Ratings : 5- 5.5 0 - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 252 Calories; 7g Fat (25.7%
calories from fat); 6g Protein; 41g Carbohydrate; 2g Dietary Fiber; 24mg
Cholesterol; 323mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat;
1/2 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates.

NOTES : 5.22 points

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


* Exported from MasterCook *

Cherry Scones

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 egg -- slightly beaten
2/3 cup buttermilk
1 teaspoon vanilla extract
1/3 cup dried tart cherries -- chopped
2 1/4 flour
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup margarine -- cut up
1 egg -- beaten with
1 Tablespoon water -- for glazing

Preheat over to 375. Grease cookie sheet.

Combine egg, buttermilk, vanilla and cherries in bowl; let stand 5
minutes.

Stir flour, sugar, baking powder, baking soda and salt in large bowl. Cut
in butter until mixture resembles coarse crumbs. Stir in cherry mixture
until moistened. Knead dough 6 to 8 turns. Roll dough until 1" thick.

Cut into 2" rounds. Brush tops with egg glaze. Bake 15-18 minutes.


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

Per Serving (excluding unknown items): 183 Calories; 6g Fat (30.5%
calories from fat); 4g Protein; 28g Carbohydrate; 1g Dietary Fiber; 32mg
Cholesterol; 306mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0
Fruit; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates.

NOTES : 3.96 points

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


* Exported from MasterCook *

Chocolate Almond Scones

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/4 cups bisquick® baking mix
1/2 cup sugar
1/4 cup baking cocoa
1/2 cup plain low-fat yogurt -- or low-fat buttermilk
1 teaspoon almond extract
1 egg

1. Heat oven to 425F. Mix Bisquick, sugar and cocoa in medium bowl. Stir
in yogurt, almond extract and egg until soft dough forms. Turn dough onto
surface dusted with Bisquick; roll in Bisquick to coat. Shape into ball;
knead 10 times.

2. Place dough on ungreased cookie sheet; pat into 8-inch circle. Brush
with additional yogurt if desired. Cut into 8 wedges with floured knife,
but do not separate.

3. Bake about 12 minutes or until set. Carefully separate wedges. Serve
warm.

Makes 8 scones



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

Per Serving (excluding unknown items): 208 Calories; 6g Fat (23.8%
calories from fat); 4g Protein; 36g Carbohydrate; 2g Dietary Fiber; 24mg
Cholesterol; 412mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0
Non-Fat Milk; 1 Fat; 1 Other Carbohydrates.

NOTES : 4.26 points

Special Touch: Mix a little grated gingerroot into orange
or peach marmalade to serve with these scones.

Variation: Stir in 1/4 cup dried cherries before kneading
the dough for a yummy addition.

High Altitude (3500-6500 ft): Bake about 14 minutes.

Nutritional Info Per 1 Scone:
Calories 210 (Calories from Fat 55); Fat 6g (Saturated
2g); Cholesterol 25mg; Sodium 500mg; Potassium 120mg;
Carbohydrate 36g (Dietary Fiber 1g); Protein 4g

Diet Exchanges: 1 1/2 Starch; 1 Fruit; 1 Fat


The rich chocolate and almond flavor of these scones is
perfect for breakfast, brunch or a snack anytime you want.
Prep: 15 min - Bake: 12 min

Nutr. Assoc. : 0 0 0 0 0 0


* Exported from MasterCook *

Chocolate Chip Scones

Recipe By ieting With The Dutches by Sarah Ferguson
Serving Size : 12 Preparation Time :0:00
Categories : Chocolate Chips Lowfat/ Low Calorie
Orange

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 3/4 cups all-purpose flour
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
5 tablespoons cold unsalted butter -- cut into bits
1/2 cup miniature chocolate chips
3 tablespoons orange juice

1. Preheat the oven to 400 degrees F. Lightly spray a baking sheet with
nonstick cooking spray. 2. In a large bowl, whisk the flour, sugar,
baking powder and salt. With a pastry blender or a large fork, cut in the
butter to make coarse crumbs. (Tip: Make sure butter is well chilled to
produce the flakiest texture.) Stir in the chocolate chips. Mix in the
orange juice to form a dough. 3. Turn out the dough on a floured
surface. Pat or roll into a 9" circle about 1/2" thick. With a 2 1/2"
fluted biscuit cutter, cut out 12 scones, pushing the dough scraps
together for the last few, if necessary. Transfer the scones to the
baking sheet. Bake until golden brown, about 12 minutes. Cool on wire
racks.

Serving Size (1 scone) According to the cookbook: Per Serving: 168
Calories, g Fat, g Fiber Weight Watcher Points: 4

Posted to MM-Recipes Digest V4 #7 by Deb Leger <dleger@attcanada.net> on
Sep 4, 2000.





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

Per Serving (excluding unknown items): 167 Calories; 7g Fat (37.3%
calories from fat); 2g Protein; 25g Carbohydrate; trace Dietary Fiber;
13mg Cholesterol; 176mg Sodium. Exchanges: 1 Grain(Starch); 0 Fruit; 1
1/2 Fat; 1/2 Other Carbohydrates.

NOTES : 3.92 points

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


* Exported from MasterCook *

Cinnamon Bun Scones

Recipe By :
Serving Size : 14 Preparation Time :0:00
Categories : Lowfat/ Low Calorie Nuts
Oatmeal Spices

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups all-purpose flour
1 cup old fashioned rolled oats
3/4 cup milk
1/2 cup toasted chopped pecans
1/4 cup granulated sugar -- plus
2 tablespoons granulated sugar
1 egg -- lightly beaten
8 Tablespoons butter or margarine -- chilled and cut into 1/4-inch pieces
1 Tablespoon baking powder
2 teaspoons ground cinnamon
1 teaspoon vanilla
1/4 teaspoon salt
For The Glaze:
3/4 cup powdered sugar
4 teaspoons orange juice -- or milk

Preheat oven to 425 degrees.

Prepare a cookie sheet with a light coating of cooking spray.

In large bowl, sift together the flour, oats, the 1/4 cup of granulated
sugar, baking powder and salt. Cut in butter with clean fingers until the
mixture resembles coarse crumbs.

In a small bowl, combine the milk, egg and vanilla; blend well. Add to dry
ingredients all at once; stir with fork or rubber spatula until dry
ingredients are moistened. In small bowl, combine the remaining 2
tablespoons of granulated sugar with the pecans and cinnamon; mix well.
Sprinkle evenly over dough in bowl; gently stir batter to swirl in
cinnamon mixture (Do not blend completely.) Drop dough by 1/4 cupfuls 2
inches apart on cookie sheet.

Bake 11 to 13 minutes or until golden brown. Remove from oven and allow to
cool 5 minutes. In small bowl, combine powdered sugar and enough orange
juice for desired consistency; mix until smooth. Drizzle over top of warm
scones. Serve scones warm.


This is a slight variation of a recipe from QuakerOatmeal.com. You should
check it out... a million uses for oatmeal and breakfast is just the
beginning.


Mr Breakfast would like to thank newjerseygal for this recipe.



Cuisine:
"Scones"
Ratings : 5- 5.5 0 - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 233 Calories; 10g Fat (39.8%
calories from fat); 4g Protein; 32g Carbohydrate; 2g Dietary Fiber; 33mg
Cholesterol; 221mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0
Fruit; 0 Non-Fat Milk; 2 Fat; 1 Other Carbohydrates.

NOTES : 5.09 points

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


* Exported from MasterCook *

Cinnamon Raisin Scones

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 3/4 cups flour -- plus
3 tablespoons flour
3 tablespoons sugar
1 tablespoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
2 tablespoons butter
2 tablespoons unsweetened applesauce
1/2 cup lowfat milk
1 egg
1/3 cup raisins

1.In a medium-sized mixing bowl, measure 1 3/4 cup flour, 3 tablespoons
sugar, baking powder, cinnamon and salt. Mix together with a large spoon.

2.Melt butter and place in a medium bowl with the applesauce. Add milk,
egg and raisins. Stir until ingredients are blended.

3.Add wet ingredients to flour mixture. Stir until dough forms into a
ball.

4.Sprinkle the 3 tablespoons flour on a flour surface. Flour hands well
and move dough from bowl to surface. Knead the dough by using the heel of
your hand to push the dough away from you. Then with your hands, pull the
dough back toward you, folding over as you pull it. Repeat this for about
1 minute.

5.Place the kneaded dough on an ungreased cookie sheet or pizza pan. Pat
the dough into an 8" circle. With a knife or pizza cutter, cut the dough
into 8 wedges.

6.Place baking sheet in a preheated 425º oven and bake for 15-20 minutes
or until golden brown.



TEXT VERSION OF NUTRITION FACTS:
Serving Size: 1 scone (72 g)
Servings Per Recipe: 8
Amount per serving
Calories197
Calories from fat36
Total Fat4 g
Saturated Fat2 g
Cholesterol32 mg
Sodium196 mg
Total Carbohydrates35 g
Dietary Fiber2 g
Sugars4 g
Protein6 g
Vitamin A4%
Vitamin *0%
Calcium4%
Iron10%



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

Per Serving (excluding unknown items): 190 Calories; 4g Fat (18.4%
calories from fat); 5g Protein; 34g Carbohydrate; 1g Dietary Fiber; 32mg
Cholesterol; 362mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat;
1/2 Fruit; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates.

NOTES : 3.95 points

Variations:
Instead of raisins, try other dried, chopped fruit such as
apples, apricot, mango, papaya, etc.


makes 8 scones

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


* Exported from MasterCook *

Cinnamon Sugar Scones

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups self-rising flour
1 pinch salt
90 grams butter
2/3 cup milk
2 tablespoons sugar
1 teaspoon cinnamon
30 grams butter -- extra


1. Sift flour and salt into a bowl, rub in butter until mixture resembles
fine bread crumbs.
2. Add milk and mix to a soft dough.
3. Turn out onto a floured surface, knead lightly.
4. Roll out to 5mm thickness; cut into rounds using 9cm cutter.
5. Brush with melted extra butter.
6. Fold in half.
7. Brush top and sides with melted butter.
8. Sprinkle tops thickly with combined sugar and cinnamon.
9. Place on lightly greased oven tray, sugar side uppermost. Bake in a
hot oven 10 - 15 minutes.




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

Per Serving (excluding unknown items): 162 Calories; 9g Fat (48.5%
calories from fat); 3g Protein; 18g Carbohydrate; 1g Dietary Fiber; 24mg
Cholesterol; 365mg Sodium. Exchanges: 1 Grain(Starch); 0 Non-Fat Milk; 1
1/2 Fat; 0 Other Carbohydrates.

NOTES : 3.79 points

by Doreen Randal These are light and flakey - Aug 25, 1999


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


* Exported from MasterCook *

Citrus Currant Scones

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup sugar
2 teaspoons grated lemon peel -- or orange peel
1 3/4 cups all purpose flour
2 1/2 teaspoons baking powder
3 tablespoons margarine -- or spread
1/4 teaspoon salt
1/3 cup plain lowfat yogurt
3 egg whites -- slightly beaten
1/2 cup currants -- or raisins
skim milk

Heat oven to 375' F. Mix sugar and lemon peel; reserve 1 table-spoon. Mix
remaining sugar mixture, the flour, baking powder and salt in large bowl.

Cut in margarine, using pastry blender or criss-crossing 2 knives, until
mixture
looks like fine crumbs. Stir in yogurt, egg and currants just until dough
leave
side of bowl and form a ball.

Turn dough onto lightly floured surface. Knead lightly 10 times. Place in
ungreased cookie sheet. Pat into 8 inch circle using floured hands. Cut
circle
into 12 wedges with sharp knife dipped in flour; do not separate. Brush
with
milk.

Sprinkle with reserved sugar mixture. Bake 18-20 minutes or untiledges are
light
brown. Immediately remove from cookie sheet; carefully separate wedge.
Serve
warm.

Servings:
12 scones



Cuisine:
"Scones"
Ratings : 2.5- 3 0 - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 134 Calories; 3g Fat (20.9%
calories from fat); 3g Protein; 23g Carbohydrate; 1g Dietary Fiber; trace
Cholesterol; 199mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2
Fruit; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates.

NOTES : 2.73 points

http://www.valuerecipes.com/article/...rint/506/-1/8/

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


* Exported from MasterCook *

Classic Cream Scones

Recipe By :b
Serving Size : 14 Preparation Time :0:00
Categories : Lowfat/ Low Calorie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups all-purpose flour
1/4 cup granulated sugar
2 teaspoons baking powder
1/8 teaspoon salt
1/3 cup unsalted butter -- chilled
1/2 cup heavy cream
1 large egg
1 1/2 teaspoons vanilla extract
1/2 cup currants -- or raisins (optional)
1 egg -- mixed with
1 teaspoon water -- for glaze (optional)

14 scones
1. Preheat oven to 425F.
2. Lightly butter a baking sheet. In a large bowl, stir together the
flour, sugar, baking powder, and salt. Cut the butter into 1/2-inch cubes
and distribute them over the flour mixture. With a pastry blender or two
knives used scissors fashion, cut in the butter until the mixture
resembles coarse crumbs.
3. In a small bowl, stir together the cream, egg, and vanilla.
4. Add the cream mixture to the flour mixture and stir until combines.
5. Stir in the currents/raisins (optional). With lightly floured hands,
pat the dough into a 1/2-inch thickness on a lightly floured cutting
board.
6. Using a floured 2 1/2-inch-diameter round biscuit cutter or a glass,
cut out rounds from the dough and place them on the prepared baking sheet.
Gather the scraps together and repeat until all the dough is used.
7. Lightly brush the tops of the scones with the egg mixture, if desired.

8. Bake for 13-15 minutes, or until lightly browned.
9. Remove the baking sheet to a wire rack and cool for 5 minutes.
10. Using a spatula, transfer the scones to the wire rack to cool.
11. Serve warm or cool completely and store in an airtight container.

Makes about 14 scones.
Variation: Add about 1 1/2 teaspoons of grated lemon peel to the dry
ingredients.
My variation: Classic Scones 280 grams all-purpose flour 65 g granulated
sugar 2 teaspoons baking powder 1/8 teaspoon salt 110 g unsalted butter,
chilled 6 tablespoons milk 1 large egg 1 teaspoon vanilla sugar 125 g
raisins Preheat oven to 220*.
Directions as above.
3.875 points for 1
Nutrition Facts
Calculated for 1 scones
Recipe makes 14 scones

Calories 168
Total Fat 8.1g 12%
Dietary Fiber 0.8g 3%




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

Per Serving (excluding unknown items): 172 Calories; 8g Fat (43.2%
calories from fat); 3g Protein; 22g Carbohydrate; 1g Dietary Fiber; 50mg
Cholesterol; 101mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2
Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates.

NOTES : 3.90 points

by Barbara Heller You're best off describing scones to a
German by saying that they are like a cross between a
Kuchen (cake), a Plaetzchen (cookie), and a Broetchen
(roll), but are very unique and not really like anything
else found in Germany. My German husband *loves* this
recipe: Classic Cream Scones (from Simply Scones, by
Leslie Weiner and Barbara Albright) - Aug 13, 1999

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


* Exported from MasterCook *

Coffee Nut Scones

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Coffee Lowfat/ Low Calorie
Nuts Spices

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2/3 cup 1% low-fat milk
2 1/2 tablespoons instant coffee granules
1 teaspoon vanilla extract
1 large egg -- lightly beaten
2 1/4 cups all-purpose flour
1/3 cup sugar
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 cup chilled butter -- or stick margarine, cut into small pieces
3 tablespoons finely chopped walnuts
Cooking spray
2 teaspoons 1% low-fat milk
2 teaspoons sugar

Combine 2/3 cup milk and the coffee granules in a microwave-safe bowl.
Microwave at high 1 minute; stir until coffee dissolves. Cover and chill
completely. Stir in vanilla and egg.
Preheat oven to 425°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine
flour and the next 4 ingredients (flour through cinnamon) in a bowl; cut
in butter with a pastry blender or 2 knives until the mixture resembles
coarse meal. (The flour mixture and butter can also be combined in a food
processor; pulse until mixture resembles coarse meal.) Stir in walnuts.
Add milk mixture, stirring just until moist (dough will be sticky).
Turn the dough out onto a lightly floured surface; knead lightly 4 times
with floured hands. Pat dough into an 8-inch circle on a baking sheet
coated with cooking spray. Cut dough into 10 wedges; do not separate.
Brush the dough with 2 teaspoons milk; sprinkle with 2 teaspoons sugar.
Bake at 425° for 20 minutes or until browned. Serve warm.

Yield: 10 servings (serving size: 1 wedge)

CALORIES 207 (30% from fat); FAT 7g (satfat 3.3g, monofat 1.9g, polyfat
1.3g); PROTEIN 4.9g; CARBOHYDRATE 31g; FIBER 1g; CHOLESTEROL 35mg; IRON
1.7mg; SODIUM 361mg; CALCIUM 101mg;





Cuisine:
"Scones"
Source:
"Cooking Light, NOVEMBER 2000"
Ratings : 4- 4.5 0 - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 205 Calories; 7g Fat (29.9%
calories from fat); 5g Protein; 31g Carbohydrate; 1g Dietary Fiber; 32mg
Cholesterol; 344mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0
Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates.

NOTES : 4.48 points

Cut through the circle of dough, but do not separate the
wedges. This allows them to bake as one large scone, and
they will be much moister than scones baked separately.

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


* Exported from MasterCook *

Cranberry Cornmeal Scones

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup dried cranberries
1 1/3 cups all-purpose flour
2/3 cup cornmeal
1/2 cup sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/4 cup margarine
1/4 cup plain nonfat yogurt
3 tbs. skim milk
1 egg -- lightly beaten
cooking spray
1 egg white -- lightly beaten and
1 tsp. sugar -- to brush on top

Preheat oven to 375 degrees F. Lightly spray baking sheet with cooking
spray
Combine flour, cornmeal, sugar, baking powder, baking soda and salt in a
large mixing bowl. Cut the margarine into the flour mixture with a pastry
blender or 2 knives until the mixture becomes like coarse crumbs. Stir in
the dried cranberries. Alternatively, you can do this in the food
processor.
Just put the mixture into a large bowl before you add the cranberries.

Combine the yogurt, milk and egg. Add to the flour mixture, stirring just
until the dry ingredients are moistened. Turn the dough onto a lightly
floured surface and knead a few times. Shape the dough into an 8-inch
round and place on the baking sheet. Brush with the egg white and sprinkle
with 1 tsp. sugar. Cut into 8 wedges. Bake 20
minutes or until lightly browned. Place on wire rack to cool. Cut each
section in half to make 16 servings.

Serves: 16



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

Per Serving (excluding unknown items): 118 Calories; 3g Fat (25.4%
calories from fat); 2g Protein; 20g Carbohydrate; 1g Dietary Fiber; 12mg
Cholesterol; 163mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0
Fruit; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates.

NOTES : 2.41 points

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


* Exported from MasterCook *

Cranberry Orange Scones

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup all-purpose flour
1 cup sifted cake flour
2/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons chilled stick margarine -- cut into small pieces
3/4 cup frozen cranberries -- thawed and halved
2 teaspoons grated orange rind
3/4 cup plain nonfat yogurt
Vegetable cooking spray
2 teaspoons sugar

Combine first 6 ingredients in a bowl; cut in margarine with a pastry
blender or 2 knives until mixture resembles coarse meal. Add cranberries
and orange rind; toss well. Add yogurt, stirring just until dry
ingredients are moistened (dough will be sticky).

Turn the dough out onto a lightly floured surface, and with floured hands,
knead 4 or 5 times. Pat dough into an 8-inch circle on a baking sheet
coated with cooking spray.

Cut dough into 12 wedges (do not separate the wedges). Sprinkle 2
teaspoons sugar over the dough.

Bake at 450 degrees for 12 minutes or until golden.

(serving size: 1 scone)

Cuisine:
"Scones"
Source:
"Cooking Light, June 1995, page 123"
Copyright:
"© Cooking Light"
Yield:
"1 dozen"
Ratings : 3- 3.5 0 - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 153 Calories; 3g Fat (17.9%
calories from fat); 3g Protein; 29g Carbohydrate; 1g Dietary Fiber; trace
Cholesterol; 223mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Fruit; 0
Non-Fat Milk; 1/2 Fat; 1 1/2 Other Carbohydrates.

Serving Ideas : Serve warm.

NOTES : 3.11 points

Nutr. Assoc. : 0 0 0 0 0 0 0 2928 0 0 0 0


* Exported from MasterCook *

Cranberry Pecan Scones

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups all purpose flour
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/4 cup cold butter -- or stick margarine
1 egg
6 Tablespoons orange juice
1 teaspoon vanilla extract
1/2 teaspoon grated orange peel
1/2 cup chopped fresh or frozen cranberries -- thawed
3 Tablespoons chopped pecans toasted
1 egg white
1/2 teaspoon water

In a large bowl, combine the flour, sugar, baking powder, salt and baking
soda; cut in butter until mixture resembles coarse crumbs. Beat the egg,
orange juice, vanilla and orange peel. Add to flour mixture along with
cranberries and pecans; stir just until moistened.
Pat dough into a 6-1/2 inch circle on a baking sheet coated with nonstick
cooking spray. Combine egg white and water; brush over dough. Cut into
eight wedges (do not separate). Bake at 400 degrees for 20-25 minutes or
until golden brown. Cool on a wire rack. Yeild: 8 servings
Nutritional Analysis: One scone equals 250 calories, 9 grams fat (4 grams
saturated fat), 42 mg cholesterol, 321 mg sodium, 38 g carbohydrate, 2 g
fiber, 5 g protein.
Cheryl




Cuisine:
"Scones"
Ratings : 5.5- 6 0 - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 234 Calories; 7g Fat (25.6%
calories from fat); 5g Protein; 39g Carbohydrate; 1g Dietary Fiber; 39mg
Cholesterol; 307mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0
Fruit; 1 Fat; 1 Other Carbohydrates.

NOTES : 5.59 points

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 2660 0 0 0