To save time in the morning, prepare the scone cake the day before. Just reheat a slice or two in the microwave! For the best mix of carbohydrate and protein, slice scones in half like a sandwich and spread with peanut butter or low-fat cheese. Serve with mango or papaya slices and a cup of Frothy ‘n Rich Hot Chocolate.
1/2 cup + 2 tablespoons cake flour
1 cup quick-cooking oats
1/3 cup brown sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup butter-oil replacement*
1 large whole egg
1/4 cup nonfat milk
2 tablespoons orange marmalade
1 teaspoon vanilla extract
1/4 cup currants
1/2 cup fresh raspberries
1 teaspoon powdered sugar
Heat oven to 375 degrees. Spray a 9-inch cake pan with cooking spray.
1) In a food processor, add cake flour, oats, brown sugar, baking powder, and salt. Pulse off and on for 30 seconds.
2) Add butter-oil replacement. Pulse off and on until mixture starts to form into a crumble.
3) In a medium bowl, mix together egg, milk, orange marmalade, vanilla, and currants. Add crumbled mixture, stir well to combine.
4) Pour into prepared cake pan. Bake for 30 minutes, or until top is brown and center springs back when touched. Cool in a pan for 10 minutes. Place on flat plat. Cut into 8 wedges. Sprinkle with fresh raspberries and powdered sugar. Makes 8 servings.
* Oil-butter replacement is a non-fat product made of dried fruit puree (water, dried plums, and apples). You can find it in the baking section. Of course, you also can use baby food prunes.
Nutritional Analysis per serving: 145 Calories; 14 percent fat (2.3 grams); < 1 gram saturated fat; 10 percent protein; 76 percent carbohydrate; 2.2 grams fiber