Cinnamon Bun Scones w/ Butter Pecan Icing
SCONES:
1 ½ C whole wheat pastry flour 1 C quick cook or old fashioned oats (not instant) ¾ C skim milk ½ C unsweetened applesauce ½ C all purpose flour ½ C chopped pecans (optional) 6 T light brown sugar 1 T baking powder 1 tsp vanilla 2 tsp ground cinnamon 1 egg Preheat the oven to 425° and spray a baking sheet with nonstick cooking spray. In a large bowl, combine the flours, oats, sugar, baking powder and cinnamon. In a separate bowl, combine the applesauce, milk, egg and vanilla and whisk until well blended. Add the wet ingredients to the dry ingredients all at once and stir with a fork until the dry ingredients are moistened. If using the pecans, fold them in next. Using a measuring cup, drop ¼ cupfuls of dough about 2 inches apart on the greased baking sheet. Bake until golden brown (about 11-12 minutes). Remove to a wire rack and while the scones are cooling, make the icing and then drizzle or spoon over the tops of the scones while still warm. ICING: 3/4 C powdered sugar 1 1/2 tsp cinnamon 2 tsp milk 1 tsp butter pecan extract Combine the powdered sugar, cinnamon, butter pecan extract and then add milk (1 teaspoon at a time until you reach the desired consistency) and mix until smooth. Makes 12 scones. Nutrition per Scone (including 2 tsp icing): 264 calories, 1.5 g total fat, 0 g saturated fat, 0 g trans fat, 39 g carbohydrates, 4.5 g fiber, 8 g sugar, 6 g Protein, 0.4 mg cholesterol |
Wow - that sounds delicious! And if I'm calculating correctly, only 4 WW points. :)
|
All times are GMT -4. The time now is 09:18 AM. |
Copyright © 2024 MH Sub I, LLC dba Internet Brands. All rights reserved. Use of this site indicates your consent to the Terms of Use.