The diet is going well (down 1.5 this week!), but I still crave pastries and other baked goodies. Here's my version of a recipe I found in this month's issue of Everyday Food for some delicious scones that helped fill that void for me. They're dense like typical scones, not too dry, and very yummy!
Cranberry and Oat Scones
Yields 8; 6 WW PointsPlus each
3/4 cup all-purpose flour
3/4 cup white whole-wheat flour (or regular whole-wheat will work)
2 teaspoons baking powder
1/2 teaspoon coarse salt
3 tablespoons packed brown sugar
1/2 cup rolled oats
1/2 cup dried cranberries
3 tablespoons unsalted butter, melted
1 large egg, lightly beaten
1 cup buttermilk
1. Preheat oven to 400 degrees F. Lightly coat baking sheet with Pam or whatever nonstick spray you use, or line with parchment paper.
2. In a medium bowl, whisk together flours, baking powder, salt, brown sugar, oats, and cranberries. In another bowl, whisk together butter, egg, and buttermilk. Add this to flour mixture and stir just until evenly moistened.
3. Drop batter by 1/3 cupfuls (I like to use an ice cream scoop), 2 inches apart, onto baking sheet. Bake until golden brown, about 12-15 minutes, rotating halfway through.
4. Cook on wire rack. Store in airtight container for up to 2 day, if they last!
What's for dinner this week:
Monday: Grilled cheese on whole wheat with tomato soup
Tuesday: Lean Cuisine (I love them!)
Wednesday: Whole-wheat spaghetti with turkey meatballs
Thursday: Stirfry with green beans and carrots
Friday: Lemon chicken with brown rice and peas
Sunday: Lean Cuisine