Citrus Scones

Dan and I made these scones during our cooking frenzy over MLK weekend.  I was looking for new and different breakfast option and these popped out at me.  Our final result wasn’t quite scones as I think of them in the conventional manner.  They were more like bread or a dry muffin.  Either way, they were tasty and lent themselves nicely to being doctored up with other ingredients.
Citrus Scones
Clean Eating January/February 2010.

  • 2/3 cup skim milk
  • juice of half of a lemon
  • juice of half of a lime
  • juice of half of an orange (all combined 1/3 c juice)
  • 1 1/2 cup spelt flour
  • 1 cup brown rice flour
  • 1 tsp baking powder
  • 1/3 cup Sucanat
  • zest 1/2 lemon
  • zest 1/2 lime
  • zest 1/2 orange (all combined should be 1 T zest)
  • 2 egg whites
  • 1/4 cu[ olive oil
  • 1 tsp pure vanilla extract
  • cooking spray
Preheat oven: 350.

Combine milk and citrus juice and let sit for about 5 minutes.  Once the mixture has set, add egg whites, oil and vanilla and combine thoroughly.

In a medium bowl, whisk flours, baking powder, baking soda, sucanat and zest.

Add wet ingredients to dry and combine, but make sure not to over mix.

On a parchment covered baking sheet add a third of the dough in an inch thick circle.  Repeat two more times.  Bake the scones for 15 to 20 minutes or until the scones are golden brown.  Cut each circle into 8 triangle pieces.

Nutritionals (Serves 24): Cals: 90, Fat: 2.5, Carbs: 14, Fiber: 1, Protein: 2.