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Nutrition
Facts:
(per serving) |
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Calories:
360
Fat:
23g
Cholesterol:
65mg
Sodium:
393mg
Carbohydrate:
30g
Fiber:
3g
Protein:
11g
Soy
Protein: 3g
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This recipe is: |
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Low
Cholesterol
Vegetarian
Low
Sodium
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Recipes - Bread
& Baked Goods
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Maple
Whole Wheat Scones
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| by Dana
Jacobi |
| Serves: 6 |
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| These
nutty, iced scones are equally good at breakfast
or served as an afternoon treat. Soy makes
them remarkably tender, as well as adding
extra protein. It also helps them stay moist,
so you can bake them at night to serve the
next day. Use buttermilk made from only milk
cultured with enzymes, without gums or other
additives. It can be regular, low-fat, or
fat-free. Be sure to cool the scones completely
before icing. |
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| Measures
Translation Table |
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| Ingredients: |
1 cup
unbleached all-purpose flour
2/3 cup whole wheat flour
1/3 cup TruSoy™
Soy Protein Shake Powder Very Vanilla
2 teaspoons baking powder
1/4 teaspoons baking soda
1/4 teaspoons salt
6 tablespoons unsalted butter, chilled, and
cut in 24 pieces
3/4 cup walnuts, toasted and chopped
1/2 cup buttermilk
1 large egg
Icing
2 tablespoons maple syrup
4 tablespoons confectioners’ sugar
3-4 drops maple flavoring
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| Instructions: |
- Preheat the oven to 375º F. Spray
an air-cushioned baking sheet with cooking
spray. If you do not have an insulated
baking sheet, use two baking sheets, stacked
one on top of the other.
- Whisk together the flours, protein powder,
baking powder, baking soda, and salt in
a bowl, or combine them in a food processor.
Work the butter into the dry ingredients,
using a fork, or whirl in the processor
until the butter is blended in and the
dry ingredients resemble fine sand. If
using a food processor, turn the mixture
into a mixing bowl. Mix in the walnuts.
- Beat together the buttermilk and egg.
Pour the liquid into the dry ingredients.
Lightly mix, using a rubber spatula, until
the dough comes together, is moist, and
almost completely combined. Turn the dough
out on to a lightly floured surface. Knead
it 3-4 times, just to bring it together.
Pat it into a 1-inch thick disk.
- Dip a 2-inch biscuit cutter lightly
in flour. Use the cutter to make 6 disks
scones, reforming the dough to make the
sixth one, if necessary. (If you do not
have a cutter, use the rim of an inverted
drinking glass.) It is fine for the dough
to be craggy on the surface. Place the
scones at least 2 inches apart on the
baking sheet.
- Bake for 25 minutes, or until the scones
are a rich, golden brown. They should
feel firm to the touch in the center when
lightly pressed. Cool on the baking sheet
for 10 minutes, then transfer the scones
to a baking rack and cool completely.
6. For icing, warm the maple syrup in
a small bowl in the microwave for 5-10
seconds. Sift the confectioners’
sugar. One tablespoon at a time, mix the
sugar into the syrup, blending it completely
before adding more sugar. Stir in the
flavoring.
- Place the rack with the scones on a
paper towel. Using a fork, drizzle as
much of the icing as you like over each
scone. Let them sit until the icing is
firm to the touch, at least 30 minutes.
(On a damp day, this may take longer.)
Leftover icing can be spread on warm toast
or with apple pie.
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