Orangepecansconessouthbeach Recipes

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ORANGE PECAN SCONES - SOUTH BEACH

I have not tried this recipe. I'm posting this recipe for safe keeping. I got this recipe from The South Beach Diet Parties & Holidays Cookbook. Make Ahead: Scones are best eaten shortly after baking, but you can freeze them for up to 1 month in advance. Defrost at room temperature and reheat in a warm oven.

Provided by internetnut

Categories     Scones

Time 40m

Yield 8 serving(s)

Number Of Ingredients 14



Orange Pecan Scones - South Beach image

Steps:

  • Position rack in middle of oven and heat oven to 400. Place pecans on a baking sheet and toast until fragrant and lightly golden, 3-4 minutes. Remove from oven and cool. Lightly coat a baking sheet with cooking spray.
  • Whisk together buttermilk, egg, vanilla, zest, and orange extract in a small bowl.
  • In a large bowl, sift together whole grain and all purpose flours, sugar substitute, baking powder, cinnamon, baking soda, and salt. Add margarine and, using a pastry blender or 2 knives, cut margarine into the dry ingredients until the mixture resembles coarse meal. Add pecans and buttermilk mixture, stirring until mixture forms a slightly sticky dough. Using wet hands, knead dough 4-5 times in the bowl.
  • Place dough onto baking sheet and form into a 3/4-inch thick disk. Cut disk all the way through into 8 wedges (do not separate). Bake until lightly golden, 15-18 minutes. Serve warm or at room temperature.

Nutrition Facts : Calories 108.9, Fat 4.2, SaturatedFat 0.6, Cholesterol 23.6, Sodium 220, Carbohydrate 15.2, Fiber 1.6, Sugar 2.8, Protein 3.3

1/3 cup pecan pieces
1/4 cup 1% fat buttermilk or 1/4 cup fat-free buttermilk
1 large egg
1/2 teaspoon vanilla extract
1/2 teaspoon finely grated orange zest
1/8 teaspoon orange extract
1/2 cup whole wheat pastry flour
1/2 cup unbleached all-purpose flour
2 tablespoons granular sugar substitute
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup chilled trans-fat free margarine, cut into bits

ORANGE-PECAN SCONES

Light and moist, these are perfect for breakfast or with afternoon coffee. Recipe is from Fields of Greens. Variation included for Apricot-Walnut Scones

Provided by cookiedog

Categories     Scones

Time 50m

Yield 8 scones, 8 serving(s)

Number Of Ingredients 12



Orange-Pecan Scones image

Steps:

  • Preheat the oven to 400°F Plump the currants in the orange juice. Sift the dry ingredients together. Cut the butter into small pieces and cut it into the dry ingredients using a pastry blender or 2 knives until it resembles coarse meal. Add the currants and juice.
  • Stir the zest into the buttermilk, add it to the dry ingredients, and stir until the mixture is moistened.You may need to add a little more buttermilk. Do not overmix.
  • Turn the dough out onto a floured board and gently form into a round about 1 inch high. Cut the round into 8 wedges and place 1 inch apart on a baking sheet stacked on top of another sheet. (The double pan is necessary to keep the bottoms from browning too quickly.) Whisk the egg yolk and milk together and lightly brush the scones with the mixture. Sprinkle with the pecans. Bake until the scones are ligthly browned, about 20 minutes.
  • VARIATION: Apricot-Walnut Scones: Chop 1/2 cup dried apricots into small pieces and use them in place of the currants. Plump the apricots in the orange juice and prepare the scones as directed, substituting walnuts for the pecans.

Nutrition Facts : Calories 370.8, Fat 15.2, SaturatedFat 7.9, Cholesterol 52.3, Sodium 308.1, Carbohydrate 52.9, Fiber 2.2, Sugar 15.6, Protein 6.7

1 orange, zest of
3 -4 tablespoons fresh orange juice
1/2 cup dried currant
3 cups unbleached white flour
5 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup cold unsalted butter
1 egg yolk
2/3 cup buttermilk
1 tablespoon milk
1/4 cup small pecan pieces, coarsely chopped

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