Sweet and Spicy Walnut Scones
- Yield: 12 servings
- Prep: 20 mins
- Cook: 10 mins
Ingredients
- 4cups all purpose flour
- 3/4cup granulated sugar
- 2-1/2tablespoon baking powder, double-acting
- 1/4cup orange zest, grated
- 2teaspoons salt, if desired
- 3/4cup California Walnut Butter spread (SEE RECIPE)
- 1cup currants
- 1/2cup egg substitute, low cholesterol
- 1cup milk, non-fat
- 2teaspoons cinnamon
Instructions
-
Combine and stir together flour, 4 oz. (1/2 cup) sugar, baking powder, orange zest, and salt if desired. Add walnut spread and blend into dry ingredients until mixture is crumbly. Stir in currants.
-
Beat together egg substitute and milk. Add to dry ingredients and stir until moistened and dough masses together.
-
Turn onto lightly floured work surface and knead gently about 8 times. Divide dough in half, flour lightly, and pat each piece into a circle about ½ inch thick and 8 inches across.
-
Stir together cinnamon and remaining 2 oz. (1/4 cup) sugar. Brush or mist each circle of dough lightly with water and sprinkle with cinnamon sugar. Cut each round into 12 pie-shaped wedges. Place scones, barely touching, on parchment-lined sheet pans and bake in a preheated 450F oven for 10-12 minutes, until golden.
Nutritional Info *per serving
- Calories 340
- Glycemic Load 9
- Fat 10g
- Saturated Fat 5g
- Polyunsaturated Fat 1.5g
- Monounsaturated Fat 2.5g
- Cholesterol 20mg
- Sodium 980mg
- Potassium 230mg
- Carbohydrate 57g
- Fiber 3g
- Sugars 22g
- Protein 7g
- Trans Fat 0g
- Vitamin A 8%
- Vitamin C 6%
- Calcium 25%
- Iron 15%