Cranberry-Pecan Scones

Several years ago, I put up a recipe for banana, walnut, and white chocolate scones, which I still recommend for a treat.  But I now have a go-to recipe for scones that is much healthier while still delicious. Spurred by the enthusiasm of some guests today, I'm posting the recipe. It's simple enough to put together the recipe while the oven is pre-heating, and there's no handling of the dough needed--you just plop it in a round baking pan and press it down.  Enjoy!

            Cranberry-Pecan Scones

adapted from Liz Vaccariello, Flat Belly Diet Cookbook

8 servings, 308 calories/serving

2 cups whole wheat pastry flour

1 cup pecans, chopped

2 t. baking powder

1/2 t. baking soda

1/2 t. salt

1/4 cup sugar

1-1/4 c. plain no-fat or low-fat yogurt (if using Greek yogurt, may need a dollop more to get the dough to stick together)

1/2 t. vanilla <*see note below for possible substitution for the 3 ingredients in italics>

2 T. canola oil

1/2 t. dried lemon peel (or 1 t. freshly grated lemon or orange peel)

2/3 cup dried cranberries or cherries (or dried apricots, diced)

Preheat the oven to 400 degrees.  Lightly coat a 9" round baking pan with cooking spray.

In a large bowl, whisk together the flour, pecans, baking powder, baking soda, salt, and sugar.

In a small bowl, whisk together the yogurt, oil, vanilla, and lemon peel.

Make a well in the center of the flour mixture and add the yogurt mixture and dried fruit.  Stir just until blended.

Scoop out the dough into the prepared pan, and press it so it's evenly spread across the pan.  Score the dough with a knife to form 8 triangles.  Bake for 20-25 minutes, until lightly browned and a wooden toothpick inserted in the center comes out clean.

*The original recipe called for 1-1/4 cups low-fat vanilla yogurt.  I usually have plain yogurt on hand, so I've substituted plain yogurt plus 1/4 cup sugar and 1/2 t. vanilla.  If you'd rather use vanilla yogurt, take out the sugar and vanilla from the recipe as given above.