Detalles de la receta

Zucchini-Walnut Scones

Número de Porciones: 2

Tamaño de la porción: 1 scone

You'll hear an enthusiastic "yum" when you serve this healthful alternative to coffee shop pastries.

Nombre: Cantidad:
Cooking spray
whole-wheat pastry flour 0.25 cup
all-purpose flour 0.25 cup
firmly packed light brown sugar 1 Tbsp
baking powder 0.25 tsp
ground cinnamon 0.25 tsp
ground nutmeg 0.13 tsp
finely grated unpeeled zucchini (about 3 oz) 0.33 cup
low-fat buttermilk or fat-free milk 1 Tbsp
egg substitute 1 Tbsp
canola or corn oil 2 tsp
finely chopped walnuts 1 tsp
1:

Preheat the oven to 375°F. Lightly spray a baking sheet with cooking spray.

2:

In a medium bowl, stir together the flours, brown sugar, baking powder, cinnamon, and nutmeg.

3:

In a small bowl, stir together the remaining ingredients except the walnuts. Add to the dry ingredients. Stir gently just until the dry ingredients are moistened. Do not overmix or the scones may be tough.

4:

Transfer the dough to the baking sheet. Shape into a ball. Using the palm of your hand, flatten the dough into a circle 3 1/2 inches in diameter. Fold the dough in half, making a half-circle. Fold in half again, making a quarter-circle. Pat down lightly. Sprinkle with the walnuts. Score the dough into 2 wedges by making a cut about 1/4-inch deep; do not cut all the way through.

5:

Bake for 20 minutes, or until the scones are golden brown and a wooden toothpick or cake tester inserted into the center comes out clean. Remove from the oven. Immediately cut into two wedges along the scored cut. Serve warm or at room temperature.

Información nutricional (por porción)
Calorías 200
Calorías de grasa 55
Grasa total 6g
Grasa saturada 0g
Colesterol 0mg
Sodio 75mg
Potasio n/a
Carbohidratos 33g
Fibra dietética 3g
Azúcares 8g
Proteína 5g
Vitamina A n/a
Vitamina C n/a
Calcio n/a
Hierro n/a
Ácido fólico n/a
Intercambio alimenticio 2 Starch 1 Fat