How Do I Get You a Scone?
Serving Size: 1 scone
PointsPlus® value 5*
Pumpkin might seem like the default flavor of the season, but don't forget about cranberry! The bright sweetness of orange paired with tart cranberry is JUST what you need...
1/3 cup light whipped butter or light buttery spread (like Brummel & Brown)
1 cup whole-wheat flour
1/3 cup brown sugar (not packed)
1/4 cup old-fashioned oats
2 tsp. baking powder
1 tbsp. orange zest
1/8 tsp. salt
1/4 cup no-sugar-added applesauce
3 tbsp. low-fat buttermilk
2 tbsp. freshly squeezed orange juice
1 tsp. vanilla extract
1/4 cup sweetened dried cranberries, roughly chopped
Spread butter into a 1/4-inch-thick layer on a piece of parchment paper or aluminum foil. (If needed, let it come to room temperature so it's easily spreadable.) Freeze until solid, at least 2 1/2 hours.
Preheat oven to 400 degrees. Spray a baking sheet with nonstick spray.
To make the scones, in a large bowl, combine flour, brown sugar, oats, baking powder, orange zest, and salt. Mix well.
Cut frozen butter into very small cubes. Using two forks, quickly and thoroughly mash butter into the flour mixture, until the mixture resembles coarse crumbs. Add applesauce, buttermilk, orange juice, and vanilla extract, and stir until uniform. Fold in cranberries.
Form dough into a circle on the baking sheet, about 6 inches in diameter and 1 inch thick. Evenly slice into 6 wedges, but don't separate the wedges.
Bake until a toothpick inserted into the center of a scone comes out clean, 14 - 16 minutes.
Let cool completely. Once cool, separate wedges, and enjoy!
MAKES 6 SERVINGS