Scone Recipe

A colleague gave me a Cranberry/Orange Scone recipe which I have been tweaking for quite some time. Now, I think I have it perfected: I've gotten it down from 6 Weight Watcher points to a mere 3! Here it is...

1 c White, All-Purpose Flour
1 c Whole Wheat Pastry Flour
1/2 c Splenda granular
1 c oatmeal (not instant! but original)
1 T baking powder
1/2 t baking soda
1/2 t salt
10 T Smart Balance Light buttery spread
1/2 c Craisins
1 T minced orange zest
1/2 - 2/3 c low-fat buttermilk
2 egg whites

Preheat oven to 400 degrees. Blend butter into dry mix by hand until mixture is fine consistency. Add Craisins, orange zest, buttermilk (little by little) and egg whites. Turn with spatula until wet ingredients are folded in - do not overmix. Dump onto floured surface. Divide in half. Pat each half into a smooth disk (1 in thick). Slice each into 6 wedges. Place 1 inch apart on greased baking sheet. Optional: brush with milk and sprinkle with sugar.

Cook in the middle of the oven for 20-22 minutes. Cool for 10 minutes and serve. Store in air-tight container.

And only 3 WW points per wedge! And SO yummy! The Whole Wheat Pastry Flour is a bit tough to find and I've only seen it at Whole Foods.

The basic recipe is great and I want to try a different fruit next time. Maybe blueberries and lemon zest? Or cinnamon and raisin? The possibilities are endless!