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Orange pecan whole wheat scones

Preparation time: 18 minutes
Baking time: 15 minutes

1/2 cup all-purpose flour
1 1/2 cups whole wheat flour
1 1/2 packed tablespoons plus 1 teaspoon brown sugar
1 teaspoon freshly grated orange peel
2 tablespoons margarine, softened
1/4 cup orange juice
3/4 cup plus 1 1/2 tablespoons reduced-fat buttermilk
1/4 cup chopped pecans
Nonstick cooking spray

Preheat the oven to 425°F. In a medium mixing bowl, combine flours, 1 1/2 packed tablespoons brown sugar, and orange peel. Cut in margarine with a fork until the mixture forms a dry crumbly dough. Stir orange juice and 3/4 cup buttermilk together in a small bowl and slowly add to crumbly dough, mixing with a wooden spoon until a sticky dough forms. Fold in chopped pecans. Spray a baking sheet with nonstick cooking spray. With floured hands, divide dough into 9 equal portions. Form each portion of dough into a triangle and place on baking sheet. Mix 1 1/2 tablespoons buttermilk and 1 teaspoon brown sugar in a small mixing bowl. With a pastry brush, brush the tops of the scones with a small amount of the buttermilk mixture. Place in the oven and bake for approximately 15 minutes until the scones are golden and cooked through. Remove and serve immediately.

Yield: 9 scones
Serving size: 1 scone

Nutrition Facts

Per Serving:
  Calories: 160
  Carbohydrate: 25 g
  Protein: 5 g
  Fat: 5 g
  Saturated fat: 1 g
  Sodium: 152 mg
  Fiber: 3 g
 
  Exchanges per serving: 1 1/2 starch, 1 fat
  Carbohydrate choices: 1 1/2

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