Ginger Apricot Scones

Discussion in 'Recipes' started by Pandora, May 2, 2006.

  1. Pandora

    Pandora Well-Known Member

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    Ginger Apricot Scones
    (Berardi)

    "Well, well…aren’t we fancy with our homemade scones? Don’t worry, if the guys in the gym ask you what you’re eating, you can just call them “protein pucks”."

    1 cup whole-wheat flour, plus ½ cup of wheat flour, set aside
    1 cup rolled oats
    1 cup oat flour
    6 scoops strawberry whey protein powder
    ¾ cup dried apricots, chopped
    ½ cup applesauce
    2-inch cube of fresh ginger root, peeled and chopped
    ¼ cup granulated Splenda
    1 ¼ tsp baking powder
    ¼ tsp salt
    ¼ cup nonfat dry milk powder
    ½ cup water
    ½ tbsp canola or olive oil

    Instructions:
    Combine the dry ingredients in a large bowl (except the ½ cup whole wheat flour). To make the oat flour, process 1 cup of rolled oats in a blender on high, until transformed into a fine powder.

    Add the applesauce and water, and mix until a soft dough is formed. Spoon-out 1/3 of the dough and place on a floured surface. Sprinkle flour over the top of the pile, and flatten into a 3/4 –inch thick circular patty. Cut the circle into four wedges (twice crosswise). Place each wedge on a cookie sheet coated with cooking spray. Repeat for the remaining 3rds of the dough.

    Cook for 10-12 minutes at 350 degrees F.


    Makes 12 scones
    Macronutrient Profile, per scone:

    k/cal: 189
    Fat (g): 3 (0.5s, 1.5m, 1p)
    Carbs: 27 (4 fiber)
    Protein: 14
     

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