I’ve had this recipe for awhile, but with my gallbladder issues, I was holding off on trying until I felt my digestive system could handle it…so far so good!
Last night at around 9:45 p.m. I decided to make the dough, place it in the fridge, so all I had to do this morning was pop it in the oven and 15 minutes later have scrumptious scones! I haven’t tried this recipe before, but it sounded wonderful.
I made a Low-Fat Cranberry-Walnut Scone that I found on a food blog. It was very easy to make and the only ingredient I had to buy were the dried cranberries, which I have since used in several other recipes.
The dough is very heavy and the scones themselves bake up very rich and chewy.
I popped the scones into the oven and about 13 1/2 minutes later, freshly baked scones appeared. I sprinkled a little cinnamon sugar on top. With the whole-wheat flour and brown sugar in the dough, they’re a lovely shade of golden brown.
My recent order from Upton Tea Imports arrived yesterday and they sent along a sample of their Organic China Green Sencha Tea, so I decided since the scones were quite rich, to use a lighter tea. It was lovely! Very large, long, delightful leaves with a delicate, clean flavor and scent.
I decided to use my all-white teapot, cup and saucer. I don’t have a regular plate and strainer that’s all white, but who cares…the tea cops won’t be by anytime soon, right?
The scones were wonderful! Very rich and chewy and filled with crunchy walnuts and sweet cranberries. I remembered I had a jar of lemon curd, and although the curd kind of cancels out the “low-fat” aspect of the scones, I only had about a 1/2 teaspoon of it. Honest! I also only had one scone, showing great restraint because they were very, very good.
I’m glad I found a relatively healthy scone recipe that is actually good! If my diet doesn’t return to its normal state, at least I know I can handle these. Thank you Fun Food blog!
Tea, Travel & Brain Aneurysm Awareness 