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| Cranberry-Walnut Scones October, 2005 (Serves 8) 2 cups whole-wheat flour 1/3 cup natural cane sugar 2 teaspoons baking powder 1/2 teaspoon ground cinnamon 1 cup dried or fresh chopped cranberries 1/2 cup chopped walnuts 6 tablespoons ghee or butter, melted 1 large egg, slightly beaten 1/2 cup reduced-fat (2 percent) milk or soy milk 1 1/2 teaspoons vanilla extract 1. In a large bowl, combine flour, sugar, baking powder, cinnamon, cranberries, and walnuts. Toss together lightly to mix. In a medium bowl, whisk together melted ghee or butter, egg, milk, and vanilla extract, then pour all at once into flour mixture. Mix lightly, using as few strokes as possible, until dough clings together. 2. Preheat oven to 350°. Turn out dough onto a lightly floured surface. With floured hands, pat dough into an 8-inch round, about 1 1/2 inches thick. Cut round into eight pie-shaped wedges and place on an ungreased cookie sheet. Bake until lightly browned around the edges, about 20 minutes. Cool on a baking rack. FUNctional Kitchen is provided by James Rouse, ND, the creator of Optimum Wellness and The Fit Kitchen, seen weekly on NBC’s KUSA television news. PER SERVING: 348 cal, 44% fat cal, 18g fat, 8g sat fat, 46mg chol, 7g protein, 43g carb, 5g fiber, 108mg sodium |