Archive for category Baking
Blueberry Breakfast Scones (with Orange Glaze)
Posted by Eileen Devlin in Baking, Breakfast, Desserts, Low Calorie, Snacks on January 12th, 2010
Let’s hear it for the scones!!! These will knock your socks off, no joke. I’ve loved scones for as long as I can remember but for those of you who dislike the ‘dry spots’ this recipe retains a bit more moisture without being too soft and ‘cakey’. And the glaze is amazing!
Here you go:
1.5 c all purpose flour
1/2 c wheat flour
1/4 c sugar
1 tbsp baking powder
1 tbsp finely shredded orange peel
1/4 tsp salt
1/4 c butter
1 egg
1/2 c buttermilk
1 tsp vanilla
1 c fresh blueberries (you can use frozen)
1. Preheat oven to 400 and prep your baking sheet. In a large bowl mix first 6 ingredients together and then cut in butter until mixture resembles coarse crumbs.
2. Whisk together egg, buttermilk, and vanilla and add this mixture to flour mixture and stir just until moistened. Gently stir in blueberries (you don’t want to mash them).
3. Turn out dough on lightly floured surface and knead for 10-12 strokes. Lightly roll out dough into a 7 in circle and cut into 10 wedges. Place on baking sheet about 1 in apart.
4. Bake for about 15 mins or until golden brown. While you are waiting prep your glaze: 3/4 c powdered sugar, 1/4 tsp finely shredded orange peel and either just enough orange juice or fat-free milk (4-5 tsp) to make drizzling consistency. Makes 10 servings – Enjoy!
Freshly drizzled
Nothing better than homebaked goods for breakfast!
Nutritional Information:
Calories: 171
Total Fat: 5 g
Cholesterol: 34 mg
Protein: 4 g
Carbohydrate: 27 g
Fiber: 1 g
Sodium: 215 mg
Sugar Cookies
Posted by Eileen Devlin in Baking, Desserts, Low Calorie, Snacks on January 10th, 2010
Ok. . .I am going to preface this by saying these were one of the most difficult baked good items that I have had to make. With other cookies you simply put a ’rounded teaspoonful’ of batter on a baking sheet and could care less about what they look like afterwards. Sugar cookies are made to be ‘pretty’. Well, these tasted wonderful (and are surprisingly low cal) but for a late, late night amongst doing other chores, it was unexpectedly a lot of work. This is not to deter any of you from attempting to make these but just learn my lessons before you do it! Make sure you have the time and the patience to devote to these.
What you will need:
1/4 c butter, softened
1/2 c sugar (or you can use a substitute)
1 tsp baking powder
1/4 tsp salt
1/4 c canola oil
1 egg
1 tsp vanilla
2.5 c sifted cake flour
coarse sugar, unsweetened cocoa powder, colored sugar, etc for toppings
1. Beat butter on high speed for 30 seconds. Add sugar, baking powder, salt and beat until well combined. Add oil, egg, and vanilla – combine. Beat in as much of the flour as you can with the mixer. Divide dough in half, cover, and chill for 1-2 hrs or until easy to handle. (My dough was still crumbly and not easy to handle but the rolling pin helped)
2. Preheat oven to 375. On a lightly floured surface roll out dough (one half at a time) to 1/8 in thickness and use our cookie cutter(s). Reroll scraps as necessary and place cookies on baking sheet. If desired, decorate (and this was the time-consuming part). Bake for 6-8 mins or until edges are firm and just starting to brown. Cool on wire rack. Makes approx. 48 cookies.
I’m going to have to work on my cooking decorating skills but regardless they tasted delicious! Once these were done I swear I didn’t want anyone to touch them besides me after all that work. . .
Nutritional Information (per avg cookie size – about 2-2.5 in AND sans decorative sweets):
Calories: 54
Total Fat: 2 g
Cholesterol: 7 mg
Protein: 1 g
Carbohydrate: 8 g
Fiber: 0 g
Sodium: 26 mg
Chocolate Coconut Macaroons
Posted by Eileen Devlin in Baking, Desserts, Low Calorie, Snacks on January 3rd, 2010
Can we tell I love a coconut, nut, and chocolate combination? This surprisingly low-cal recipe is excellent. I anticipated them looking differently (like store bought macaroons) but the texture and taste is amazing. When you bite into them they feel soft and as light as air but then end with a nice crunch from the almonds and coconut. Just awesome. I served these as one of the dessert options at a dinner party.
3/4 c slivered almonds, dry-roasted and finely chopped
2/3 c sweetened flaked coconut
1/3 c all-purpose flour
3 tbsp unsweetened cocoa powder
whites of 4 large eggs
1/2 tsp vanilla
1/2 tsp imitation coconut flavoring
1/4 tsp cream of tartar
1 c sugar
1. Preheat oven to 325 and prep your baking sheets or you can use parchment paper (I did the latter for these).
2. In a small bowl, stir together almonds, coconut, flour, and cocoa
3. In a large metal/glass bowl combine remaining ingredients except sugar and beat on high until foamy. Gradually beat in sugar. Continue beating for 2-3 mins or until the egg whites are glossy and stiff peaks forms and remain standing.
4. Gently fold the almond mixture into the egg whites and drop by rounded teaspoonfuls about 2 in apart on baking sheets. Bake one sheet at a time for 12-14 mins or until tops are dry. Cool on wire racks. For a light dessert serve with strawberries and light whipped cream. I yielded 36 macaroons.
***I still have a feeling that they shouldn’t be as flat but the taste did NOT disappoint.
Nutritional Information (per serving=2 cookies each):
Calories: 97
Total Fat: 3.5 g
Cholesterol: 0 mg
Sodium: 20 mg
Carbohydrate: 16 g
Fiber: 1 g
Protein: 2 g
German Sweet Chocolate Cupcakes
Posted by Eileen Devlin in Baking, Desserts, Snacks on January 2nd, 2010
This is one of the most decadent desserts I have made – per my friends’ request (they are so lucky!). I took a cake recipe and decided to do cupcakes instead. . .presentation could have been better but I kid you not these taste incredible!
It was strongly suggested to make the frosting first as it takes time to reach the right consistency:
12 0z evaporated milk
1.5 c sugar
3/4 c butter
4 egg yolks
1-8 oz flaked coconut
1.5 c chopped pecans (I smashed them up more for a finer and more even consistency)
Combine first four ingredients in a saucepan over medium heat for about 12 min or until thick (soft rolling boil is good). Remove from heat and then stir in coconut and pecans. Keep stirring until consistency is thick enough for frosting – when you remove your spoon from the mixture it should stick. This may take a while. . .
For cake:
4-1 oz squares German Sweet Chocolate (Baker’s)
1/2 c water
2 cups all purpose flour (you can use cake flour if you decide to make an actual cake)
1 tsp baking soda
1/4 tsp salt
1 c butter softened
2 c sugar
4 egg yolks and whites
1 tsp vanilla extract
1 c buttermilk
1. Preheat oven to 350 and prep your pan/cupcake pan (liners)
2. Microwave chocolate and water about 1-2 minutes, stirring halfway.
3. Mix flour, salt, and baking soda
4. Beat butter and sugar until light and fluffy. Add one yolk at a time and beat. Stir in chocolate and vanilla. Add flour/buttermilk alternately.
5. In separate bowl beat egg whites on high until soft peaks form and fold into batter.
6. Bake for approx 30 mins for cake and about 20-23 mins for cupcakes. I yielded 24 cupcakes, but I think I could have put a little less batter in each and made more. Note: I also used cake flour which may have affected how they came out. Tops were a bit flat so I’m not sure where I went wrong. So far I have rave reviews by the hubby!
UPDATE: The cupcakes have made it to their destination and from what I’m told I’m getting ribs in return. Not a bad exchange so they must be good – LOL!
***I am definitely going to attempt making this again and hopefully they will come out looking a bit better. I think once you taste the frosting it won’t matter what the rest looks like. I swear, the BEST frosting ever.
I have no clue what the nutritional information is for each cupcake. Why bother?
Cranberry-Pecan Muffins
Posted by Eileen Devlin in Baking, Breakfast, Low Calorie, Snacks on December 30th, 2009
I needed homebaked breakfast food so here we go. . .
Ingredients:
1 c all purpose flour
3/4 c whole wheat flour
1/2 c sugar
2 tsp baking powder
3/4 tsp ground cinammon
1/4 tsp salt
1 egg
3/4 c fat free milk
3 tbsp canola oil
1/3 dried cranberries, coarsely snipped
1/3 c chopped pecans, toasted
1. Preheat oven to 400 and prep muffin pan. In a large bowl stir together all purpose flour, whole wheat flour, sugar, baking powder, cinnamon, and salt. Make a well in the center of the flour mixture and set aside.
2. In a medium bowl whick together egg, milk and oil. Add this mixgture to flour mixture and stir just until moistened (batter should be lumpy). Gently stir in dried cranberries and pecans.
3. Spoon batter into muffin cups about half full. Bake for 12-15 minutes and cool on wire rack for 5. Makes 12 muffins.
Nutritional Information:
Calories: 176
Total Fat: 6 g
Cholesterol: 18 mg
Protein: 4 g
Carbohydrate: 27 g
Fiber: 1 g
Sodium: 134
Pumpkin-Chocolate Pie
Posted by Eileen Devlin in Baking, Desserts, Low Calorie on December 28th, 2009
Here’s my spin on a winter-time classic – add chocolate of course!
What you require:
For crust:
1 1/3 c all purpose flour and 1/4 tsp salt; add 1/4 c cooking oil and 1/4 c fat free milk; stir lightly with a fork until combined and use your hands to work dough into a ball. On a well floured surface, use your hands to flatten pastry dough and roll center to edge into a circle about 12 in in dm. Transfer to 9 in pie plate. Trim pastry to 1/2 in beyond edge of pie plate and flute or crimp edge as desired. Do not prick.
For filling:
1 -12.3 oz package light firm silken-styletofu
1-15 oz can pumpkin
2/3 c sugar
1 tsp ground cinnamon
1/4 tsp salt
1/4 tsp ground ginger
1/8 tsp ground cloves
approx 4 oz of semi-sweet chocolate pieces (I used none other than Ghirardelli) [you can increase the amount depending on how much chocolate you want but know this will displace the pumpkin filling]
1. Heat chocolate pieces over medium heat, stirring constantly until smooth. Pour evenly on bottom of pie plate and spread until all sides are met.
2. Blend tofu in a blender. Add rest of ingredients and blend until well combined. Pour mixture on top of chocolate and make sure top is even and meets all sides.
3. Bake for 25 mins (you can cover the crust edge with foil if desired to prevent overbrowning – mine did not burn) and then for an additional 30 minutes more (remove foil before this if you used it). Cool on a wire rack and then cover and refrigerate within 2 hours until set.
4. Serve with light whipped topping (or one of your choosing) and enjoy – makes 10 servings!
You may not be able to tell here but there is a fabulous layer of chocolate on the bottom - delish!
Nutritional Information (per serving AND this is without the chocolate layer):
Calories: 190
Total Fat: 6 g
Cholesterol: 0
Protein: 3 g
Carbohydrate: 31 g
Fiber: 2 g
Sodium: 151 mg
Banana Bread
Posted by Eileen Devlin in Baking, Low Calorie, Snacks on December 24th, 2009
So as is the experience of most people, when you need to use up your ripe bananas a classic banana bread always seems to be the best way to do so. This turned out fabulous!
What you will need:
1 c all-purpose flour
1/3 c whole wheat flour
2 tsp baking powder
1/2 tsp pumpkin pie spice
1/4 tsp baking soda
1/4 tsp salt
1 c mashed banana (2-3 medium)
3/4 c packed brown sugar
1/4 c fat free milk
2 egg whites
2 tsps canola oil
1/4 c chopped walnuts, toasted (optional)
1. Preheat oven to 350 and prep your loaf pan.
2. In a large bowl sitr together all purpose flour, whole wheat flour, baking powder, pumpkin pie spice, baking soda, and salt. Make a well in the center.
3. In another bowl combine mashed banana, brown sugar, milk, eggs whites, and oil. Add this mixture to flour mixture and stir just until moistened. If desired, stir in 2 tbsp of walnuts and spoon batter into prepared loaf pan. You can also sprinkle more walnuts on top.
4. Bake for about 45 mins. Cool in pan on wire rack for 10 mins and then remove bread from pan. Cool on wire rack. [The recipe states to wrap and store overnight before slicing but if you're like me you won't wait because your house will smell of sweet temptation.]
Nutritional Information:
Calories: 143
Total Fat: 2 g
Cholesterol: 0 mg
Protein: 3 g
Carbohydrates: 28 g
Fiber: 1 g
Sodium: 152 mg
Chocolate Chunk Cookies
Posted by Eileen Devlin in Baking, Desserts, Snacks on December 22nd, 2009
I know everyone has their version of chocolate chip/chunk cookies. This recipe contains oats and oatmeal chocolate chip is one of my favorite types of cookies. So here you go. . .
You will need:
1 1/4 c rolled oats
1 c all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
4 oz soft silken-style tofu
2 tbsp butter, softened
1/2 c granulated sugar
1/2 c packed brown sugar
1/4 c canola oil
1/2 tsp vanilla
4 oz dark chocolate chunk piece or bittersweet chocolate pieces (Ghirardelli)
1. Preheat oven to 375. Place oats in a food processor or blender and blend until oats resemble a coarse flour. In medium bowl stir together oats, flour, baking soda, and baking powder. Set aside. Blend tofu in food processor or blender until smooth and set aside.
2. In a large bowl beat butter with electric mixer and add tofu. Combine well with mixer. Add granulated and brown sugars and combine well. Then beat in oil and vanilla. Beat in as much of the flour mixture as possible and stir in chocolate.
3. Place rounded teaspoons of dough on ungreased baking sheet and bake for approx. 8 mins or until edges are golden brown. Cool on wire rack. Makes 24 cookies.
Nutritional Information (per cookie):
Calories: 125
Total Fat: 5 g
Cholesterol: 3 mg
Protein: 1 g
Carbohydrate: 18 g
Fiber 1 g
Sodium: 40 mg
Grandma Nakielny's Shortbread Cookies
Posted by Van Santos in Baking on December 20th, 2009
With everyone making cookies these days, from Reeni to ReTorte, I felt the need to get in on the action. I went to my grandmothers tried and true shortbread cookie recipe – and a true childhood favorite of mine.
Be warned, this is VERY easy to make.
1 lb. butter
1 c. sugar
4 c. flour
Again, this is really easy….
1. Cream the margarine with a hand mixer until light and fluffy. Add the sugar and keep creaming. (This will take a little while. )
2. Gradually add the flour. When the dough leaves the side of the bowl and does not stick to your fingers, it is ready. If it sticks to your fingers, add 1 to 2 more tablespoons of flour.
3. Pat into an ungreased cookie sheet. Cover pan with wax paper and gently roll the surface with a rolling pin (this will compact the dough). Remove the wax paper and pierce the dough, at half inch intervals, with a fork.
4. Put into a cold oven. Set oven to 275 degrees and bake for 60 -70 minuter, or until light golden.
5. Remove from oven and slice immediately.
Grandma Nakielny's Shortbread Cookies
A few things to note:
- The creaming of the butter and sugar is what gives the cookie its texture.
- These can be stored in an air tight container or tin for a while and still remain fresh.
I hope you enjoy!
UPDATE – Monica posted her Shortbread Cookies and I am very impressed. There is a nice twist with her recipe!
Chocolate-Drizzled Graham Cookies
Posted by Eileen Devlin in Baking, Desserts, Low Calorie, Snacks on December 16th, 2009
So since the lemon bars were getting scarce I needed to replenish the ’sweet supply’ at home so I decided to try this out. With Ghirardelli chocolate how can you possibly go wrong?
You will need:
1/2 c butter, softened
1/4 c packed brown sugar
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/4 tsp ground cinammon
2 eggs, lightly beaten
1/4 c honey
1/2 tsp vanilla
1.5 c all purpose flour
1 c white whole wheat flour or whole wheat flour
1/2 c miniature semisweet chocolate pieces (Ghirardelli)
3 oz bittersweet chocolate or 1/2 c miniature semisweet chocolate pieces
1/2 tsp shortening
1. Preheat oven to 375. In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, baking powder, baking soda, salt and cinnamon. Beat until light and fluffy, scraping side of the bowl occasionally.
2. Beat in eggs, honey, and vanilla until combined. Beat in as much of the all purpose flour and wheat flour as you can with the mixer. Stir in 1/2 c chocolate pieces.
3. Shape dough into 1-in balls and place on prepped baking sheet about 1 in apart. flatten slightly. Bake for 8-9 mins or until bottoms are lightly browned. Transfer to wire rack and cool.
4. In a small saucepan combine bittersweet chocolate/pieces and shortening and heat over low heat until melted and smooth, stirring often. Cool slightly and transfer to a small resealable plastic bag. Snip a small hole in one corner of the bag and seal. Pipe chocolate on tops of cookies. Let stand about 30 mins or until set (if you can wait!). Makes 48 cookies.
You get the idea. . .
Cinnamon and Brown Sugar Spiced Rum Cake
Posted by Van Santos in Baking on December 14th, 2009
I decided to do a small variation on the Spiced Rum Cake. This version is for those who cannot eat/do not like nuts.
The recipe for the cake and glaze is here. In this variation, however, you make a Cinnamon and Brown Sugar topping.
You’ll need:
3/4 cup of dark brown sugar
1 Tbs Cinnamon
1 Tbs Flour
And now for the complicated part – mix all three together then dust the batter with the mixture before placing it in the oven!
Enjoy!
Lemon Bars
Posted by Eileen Devlin in Baking, Desserts, Low Calorie, Snacks on December 14th, 2009
I am usually a sucker for rich chocolate desserts, but I do love a lemony good ending. This turned out way better than any store-bought brands I’ve tried! (And you’d never guess it’s low-cal too.)
Ingredient List:
3/4 c all-purpose flour; 2 tbsp all-purpose flour
1/4 c granulated sugar; 3/4 c granulated sugar
dash salt
1/4 c butter
2 eggs beaten
1 tsp finely shredded lemon peel
1/3 c lemon juice (I used fresh lemons)
1/3 c fat free half and half
powdered sugar (optional)
1. Preheat oven to 350 and prep an 8×8x2 in baking pan. In a small bowl combine 3/4 c flour, 1/4 c sugar, and salt. Using a pastry blender cut in butter until crumbly. Using the back of a large spoon, tightly press and pack this mixture into the baking pan. Bake for 15 mins.
2. While that is baking, stir together eggs, 3/4 c sugar, and 2 tbsp flour. Stir in lemon peel, lemon juice, and half and half. Once the crust is done then pour this mixture over the crust and then bake for 25 mins. Cool in pan on a wire rack.
3. If desired, sift powdered sugar over cooled dessert. This is tart and sweet so lemon bars will be small but satisfying! Makes 16 bars.
Nutritional Information:
Calories: 113 (Sweet!)
Total Fat: 4 g
Cholesterol: 34 mg
Protein: 1 g
Carbohydrate: 19 g
Fiber: 0 g
Sodium: 44 mg
Spiced Rum Cake with Walnuts
Posted by Van Santos in Baking on December 13th, 2009
Two weeks ago I magically got involved in a “bake off” with a good friend at work. Our two departments have a semi-important meeting tomorrow, we thought we would have a little fun, and the next thing I know he and I are fighting for bragging rights.
Initially I was going to make a double layer white and chocolate cake but then the rules were set – we could not make an item we were comfortable with. After some thinking I decided, hey, I’m going with a spiced rum cake!
It is hard to find a recipe that doesn’t call for a box mix, so I went with my own version:
Spiced Rum Cake
2 cups cake flour
1 package of instant vanilla pudding
2 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar
4 eggs
1/2 canola oil
1/2 cup water
1/2 Captain Morgan spiced rum
1 cup chopped walnuts
Directions
1) Pre heat your oven to 325 degrees
2) Mix your flour, instant vanilla pudding, salt, baking powder, sugar, eggs, oil, water and rum until there are no lumps in the mixture.
3) Grease a 5 by 10 baking pan, pour in mixture
4) Sprinkle chopped walnuts on top of cake
5) Bake for 45 minutes at 325, then raise the heat to 350 and bake for an additional 15 to 25 minutes – you want to have the nuts brown to release the flavor.
6) Once finished, remove the cake from oven and let sit for 10 minutes and add the glaze (see below).
The Glaze
1 Cup of powdered sugar
1 table spoon of melted butter
1 teaspoon Captain Morgan Spiced Rum
Warm water (as needed)
1) Mix powdered sugar, butter and rum.
2) Add water by the teaspoon to your desired consistency. Note - chances are you will not want to go beyond 3 teaspoons as the consistency will become to watery.
3) Drizzle over cake and let set.
And the result…
Spiced Rum Cake with Walnuts
It took me some tweaking to get my white cake recipe down, not so in this case. First time out I managed to knock it out of the park.
I am blown away by this creation.
The vanilla pudding helps hold in the moisture and the nuts add a flavor that compliments the rum perfectly. This is a cake that can be taken everywhere – parties, dinner gatherings, work events… You will not be disappointed in any way.
There is a variation to this recipe I am trying, expect the post tomorrow.
Pear-Almond Muffins with Ginger-Cream Spread
Posted by Eileen Devlin in Baking, Breakfast, Desserts, Low Calorie, Snacks on December 12th, 2009
The desire to make these turned into an unexpected late night mission and I have to say I am VERY glad I did it! I thought the combination of these flavors sounded interesting and I’ve never had a ‘pear muffin’ before. So, let’s get to the how-to, shall we?
You will require:
1 c all-purpose flour
1/2 c packed brown sugar
2 tsp baking powder
1/2 tsp ground ginger
1/4 tsp salt
3/4 c whole bran cereal
3/4 c fat-free milk
3/4 c chopped, peeled pear (I used bosc)
2 egg whites, slightly beaten
3 tbsp canola oil
2 tbsp finely chopped almonds
1. Preheat oven to 400 and prep your 12-2.5 in muffin pan with non-stick cooking spray. In a large bowl stir together your flour, brown sugar, baking powder, ginger, and salt. Make a well in the center of the mixture.
2. In a medium bowl stir together cereal and milk and let this stand for 5 min. Stir in egg whites, oil, and pear. Add this mixture then to your flour mixture and combine until moistened (batter should be lumpy).
3. Spoon batter into muffin cups – about 3/4 full. Sprinkle with almonds and bake for 15-18 mins or until inserted toothpick comes out clean.
4. While the muffins are baking here is how to make the ginger-cream spread: in a small bowl combine 4 oz of light cream cheese with a 1/4 tsp of ground ginger OR 2 tsps finely crushed crystallized ginger and 2 add tsp of honey.
5. Cool muffin cups on a wire rack for 5 mins. Serve with the ginger-cream spread. Makes 12 servings. You WILL enjoy!
***Side note: you can also make the batter ahead of time and store in the refrigerator for up to 3 days and just bake a few at a time.
Nutritional Information:
Calories: 154
Total fat: 5 g
Cholesterol: 5 mg
Protein: 4 g
Carbohydrate: 24 g
Fiber: 2 g
Sodium: 163 mg
Mocha Scones
Posted by Eileen Devlin in Baking, Breakfast, Desserts, Low Calorie, Snacks on December 8th, 2009
Anyone who knows me knows I love chocolate, especially if it’s combined with coffee or coffee flavoring. This is perfect for breakfast or a snack! I love this recipe so much I have made a couple batches in the last week.
What you will need:
1.5 c all purpose flour
1/2 c rolled oats
1/2 c sugar
3 tbsp unsweetened cocoa powder
1 tbsp instant coffee crystals
2 tsp baking powder
1/4 tsp salt
1/4 butter, cut into pieces
1 6-0z carton plain fat free yogurt or low-fat yogurt
1 egg white, lightly beaten
1/3 c semisweet chocolate pieces (I used Ghirardelli)
1. Preheat oven to 400 and lightly grease a large baking sheet. Meanwhile, in a medium bowl combine flour, rolled oats, sugar, cocoa powder, coffee crystals, baking powder, and salt. Using a pastry blender (I didn’t need to but it would be faster and less taxing) cut in butter until mixture resembles coarse crumbs. Make a well in the center of the flour mixture.
2. In a medium bowl combine yogurt and egg white. Stir in chocolate pieces. Add this mixture to the flour mixture and stir until moistened.
3. Turn out dough on a lightly floured surface. Knead by folding and gently pressing dough until nearly smooth. Pat into an 8×6 in rectangle. Cut rectangle crosswise into 4 strips. Cut each strip into 3 rectangles to make 12 pieces.
4. Place dough about 1 in apart on baking sheet and bake for 13-15 mins or until tops are set. Remove from baking sheet and allow to cool for at least 5 mins (or if you’re like me the hotter the better!). Makes 12 scones.
Nutritional information (per scone):
Calories: 185
Total Fat: 6 g
Cholesterol: 10 mg
Protein: 4 g
Carbohydrate: 30 g
Fiber: 2 g
Sodium: 153 mg
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