Found on page 31 of the WW Cookbook Weight Watchers Annual Recipes For Success 2002, this recipe has become our favorite scone. Coming in at 5 WW points for those counting their meal plan, with 169 calories, and 28 carbs per serving. The original recipe has the points listed as 4 per serving, but because I make the batch with 8 servings instead of 10, my version has 1 extra point.
I’ve also doubled the amount of dried cranberries from 1/4-cup to 1/2-cup measure, and use the zest from an entire navel orange, which probably comes out to more than the 2 teaspoons of zest called for in the printed recipe. I also make my own buttermilk by using a measuring cup, adding about 2 tablespoons lemon juice to the measuring cup, then filling the cup to the 1/2-cup mark with 2% milk, and stirring well. My version of the Cranberry Orange Scone recipe is listed below.
Ingredients
- Cooking Spray
- 2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon table salt
- 1/4 cup granulated sugar
- 3 1/2 tablespoons chilled butter, cut into small pieces
- 1/2 cup dried cranberries
- 1 tablespoon fresh orange zest (zest from one navel orange)
- 1/2 cup low-fat buttermilk (see note above on how I make my own)
- 1 large egg, slightly beaten
- 1 teaspoon powdered sugar
- Pre-heat oven to 375° F. Coat a baking sheet pan with the cooking stray, and set aside.
- Lightly spoon the flour into dry measuring cups, and level with a knife. Combine the flour, baking powder, baking soda, table salt, and granulated sugar. Cut in the butter with a pastry cutter, or use two knives until dry ingredients resemble coarse meal. Stir in cranberries and orange zest.
- Add the beaten egg to the buttermilk, then stir in the wet ingredients into the dry ingredients until dough is moist.
- Turn dough out onto a lightly floured and knead the dough 15 times, or until the dough is smooth, add a bit more flour if the dough is wet. Form dough into a smooth ball.
- Transfer the dough ball to the coated baking sheet and pat the dough down into a 7-inch circle. Cut the dough into 8 wedges
- Bake the dough in the 375° F oven for about 25 minutes, or until dough is golden brown on top. Remove dough from oven and transfer to a cooling rack. Sift the powdered sugar over the top and enjoy warm scones.
