Desserts

Lemon/Cranberry-Orange Scones

20

While visiting Arches National Park in Southern Utah, I visited a natural foods cafe called “Honest Ozzies”. There I was able to sample my first baked whole wheat “English Style” scones. I loved them. Since then, I have kept my eyes out for recipes for baked scones and have come up with this wonderful version of a lemon scone. They are wonderful for breakfast or picnics.

16
4 cups whole wheat pastry flour
4 teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
3 ½ teaspoons grated lemon/orange rind
½ cup cold butter
¼ cup olive oil
1 cup buttermilk (can make buttermilk by mixing 1 cup milk with 1 Tbsp lemon juice and letting it sit for a few min.)
5 tablespoons honey
¼ cup brown sugar + 16 drops stevia (can substitute 1/3 cup brown sugar)
½ cup sliced almonds – placed on top

OPTIONAL: chopped pecans, almonds, raisins, etc.
MIX: Measure flour into a large mixing bowl. Mix in baking powder, baking soda, salt and lemon rind. With a pastry cutter, fork or fingers, cut in shortening or butter until the flour resembles fine crumbs....
See the full directions on my site
Nutritions

Calories
326

Sodium
304mg
12% DV

Fat
11g
17% DV

Protein
42g
85% DV

Carbs
16g
5% DV

Fiber
1g
4% DV

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Roasted vegetables are the easiest way to fix a tasty side dish. Just spread them in a pan and place in the oven. This is one of those recipes that can be easily doubled or tripled to feed an even bigger crowd. You really can’t go wrong when making this roasted vegetable recipe. Slice up ...

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