* Exported from MasterCook *
Apple Walnut Drop Scone
Recipe By :"The Very Best of Recipes for Health" by Martha Rose Shulman
Serving Size : 12 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Veggie
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/3 cups whole-wheat pastry flour -- 150 grams about
1/2 cup unbleached all-purpose flour -- 60 grams about
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 cup raw brown sugar -- 50 grams about
1/2 teaspoon salt -- scant
1 tablespoon walnut oil
5 tablespoons cold unsalted butter
1 tablespoon finely chopped or grated lemon zest
1/2 cup buttermilk
1 teaspoon vanilla extract
1 apple -- sweet or tart, grated
1/2 cup walnuts -- 50 grams, coarsely chopped
1. Preheat the oven to 400 degrees. Line a baking sheet with parchment.
2. Sift together the flours, baking powder, baking soda, sugar and salt.
Dump anything remaining in the sifter into the bowl with the sifted
ingredients.
Place in a food processor fitted with the steel blade or in a standing
mixer fitted with the paddle. Add the walnut oil, butter and lemon zest
and mix at medium speed or pulse in the food processor until the mixture
is crumbly.
3. Combine the buttermilk and vanilla, and with the machine running, add
the liquid to the flour mixture. Mix just until the ingredients come
together. Stop the machine and add the apple and walnuts, then mix or
pulse to combine.
4. Drop by heaped tablespoons onto the baking sheet and bake 15 to 20
minutes, until lightly browned. Remove from the heat and allow to cool, or
serve warm.
Yield: 12 scones.
Advance preparation: These will keep for couple of days at room
temperature, and they freeze well.
Nutritional information per serving: 177 calories (41% fat); 3 grams
saturated fat; 3 grams polyunsaturated fat; 2 grams monounsaturated fat;
13 milligrams cholesterol; 22 grams carbohydrates; 3 grams dietary fiber;
219 milligrams sodium; 3 grams protein
AuthorNotes: Scones are easy to make and lend themselves to whole-grain
flours. These are particularly moist because of the grated apples.
There are many reasons an apple a day may keep the doctor away. Among
popular fruits, apples rank second (after cranberries) in antioxidant
power, according to the nutritionist Jonny Bowden. They are extremely high
in phenolic compounds (polyphenols), particularly quercetin, and if the
apple is red, anthocyanins. These phytochemicals carry many health
benefits, both antioxidant and anti-inflammatory. Apples have been linked
to lower rates of heart disease in several studies.
The phytonutrients in apples are concentrated in and right under the skin.
So whenever it's possible when you're cooking with apples, it's best not
to peel them. Seek out organic apples if possible, as the skin is also
where you'll find most of the pesticide residue, and conventionally farmed
apples are on the Environmental Working Group's list of the most
contaminated produce.
Source:
"Recipes for Health, New York Times, Jan 9, 2012"
S(Formatted by Chupa Babi):
"Jan 2012"
Yield:
"12 scones"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 174 Calories; 9g Fat (46.8%
calories from fat); 4g Protein; 20g Carbohydrate; 2g Dietary Fiber; 13mg
Cholesterol; 235mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0
Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 210 0 0 0 0 0 0 0 0
