Saturday, July 27, 2013

[Healthy_Recipes_For_Diabetic_Friends] Savory Herb Sun-Dried Tomato Scones - 23g Carbohydrate; 2g Dietary Fiber

 

I love, love, love these scones. Replaced 1/2 cup flour with cornmeal, 1/2 cup with whole wheat flour, and upped the Aleppo red pepper to 1 teaspoon. If you don't have the fresh herbs, use 1/3 the amount dried. I replace them all the last time with herbes de Provence. Italian seasoning would be good too. 

* Exported from MasterCook *

                   Savory Herb Sun-Dried Tomato Scones

Recipe By     :
Serving Size  : 12    Preparation Time :0:00
Categories    : LowCal (Less than 300 cals)     LowerCarbs
                Veggie

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2           cup  sun-dried tomato halves -- packed without       oil (about 1 1/4 ounces)
  2               cups  all-purpose flour
     1/4           cup  grated fresh Romano cheese -- (1 ounce)
  1         tablespoon  chopped fresh thyme
  2          teaspoons  baking powder
  2          teaspoons  chopped fresh rosemary
  2          teaspoons  dried oregano
     1/2      teaspoon  salt
     1/2      teaspoon  baking soda
  1               Dash  ground red pepper
     1/4           cup  chilled butter -- cut into       small pieces
  1                cup  fat-free buttermilk

Cover sun-dried tomatoes with boiling water in a bowl; let stand 30
minutes or until soft. Drain well, and finely chop.

Preheat oven to 425°. Cover baking sheet with parchment paper.

Lightly spoon flour into dry measuring cup; level with a knife. Combine
flour, cheese, and next 7 ingredients (through pepper) in a bowl; cut in
butter with a pastry blender or 2 knives until mixture resembles coarse
meal. Stir in chopped tomatoes. Add buttermilk, stirring just until moist
(dough will be sticky).

Turn dough out onto a lightly floured surface; knead lightly 4 times  with
floured hands. Divide dough in half. Pat each dough portion into a 6-inch
circle on prepared baking sheet. Cut each circle into six wedges, cutting
into but not through dough. Bake at 425° for 12 minutes or until golden.

Yield:  12 servings (serving size: 1 wedge)

CALORIES 132 (32% from fat); FAT 4.7g (sat 2.8g,mono 1.3g,poly 0.3g); IRON
1.4mg; CHOLESTEROL 13mg; CALCIUM 104mg; CARBOHYDRATE 18.8g; SODIUM 361mg;
PROTEIN 4g; FIBER 1g 

You can freeze any extra scones. Cool completely; place in a heavy-duty
zip-top plastic bag, and freeze for up to two months. Let thaw at room
temperature.

ChupaNote: I replace 1/2 cup of the all-purpose flour with 1/2 cup whole
wheat flour or a mix of 1/4 cup whole wheat and 1/4 cup cornmeal.

Source:
  "Cooking Light, SEPTEMBER 2004"
S(Formatted by Chupa Babi):
  "July 2013"
Yield:
  "12 scones"
                                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 154 Calories; 5g Fat (29.4%
calories from fat); 5g Protein; 23g Carbohydrate; 2g Dietary Fiber; 13mg
Cholesterol; 518mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0
Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 20087 0 0 0 0 0 0 0 222 0

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