Recipe Corner: Weight Watchers Whole Wheat Buttermilk Scones

Watch Watchers Whole Wheat Buttermilk Scones

Serves 12
Points Value: 3
Points Plus Value: 4

1 1/2 cup of Whole Wheat Flour
1 1/2 cup of all purpose flour
1 tablespoon of sugar
1 tablespoon of baking powder
1/2 teaspoon of baking soda
2 tablespoons cold unsalted butter, cut into pieces
1 cup low-fat buttermilk

1. Preheat oven to 400 degrees

2. Whisk together flours, sugar, baking powder, baking soda and salt in medium bowl. With pastry blender or two knives used scissors-style, cut butter into flour mixture until mixture resembles coarse crumbs. Add buttermilk to flour mixture, stirring just until moist dough forms.

3. With floured hands, knead dough 6-8 times in bowl to bring dough together (dough will be shaggy)

4. Turn dough out onto lightly floured work surface and pat to 1/2 inch thickness. With floured 2 1/2 inch round cutter(mine is heart shaped) cut out 10 rounds without twisting cutter. Gather scraps and reroll. making a total of 12 scones. Place scones 1 inch apart on ungreased baking sheet.

5. Bake until golden brown, about 12 minutes. Transfer to wire rack, serve warm.

VARIATIONS:
(I've done the first three and love them!)


Vanilla Pecan Scones: (the variation by yours truly)
Make as directed above and add 1 tablespoon vanilla extract, 1/4 cup chopped pecans and 1/4 cup semi sweet chocolate chips into batter in step 2.
Points Value 3/ Points Plus Value 5

Chocolate Cherry Scones:
Increase sugar to 1/3 cup. Substitute 1/4 cup unsweetened cocoa for 1/4 cup of the whole wheat flour. Stir 1/3 cup of semi sweet chocolate chips and 1/4 cup finely chopped dried sour cherries into batter in step 2.
Points Value 4/ Points Plus Value 5

Pumpkin Chocolate Scones: (this variation by yours truly)
Add 1 1/2 teaspoon of pumpkin spice, 1 tsp of nutmeg, and 1/3 cup of semi sweet chocolate chips to dry mix. Mix 4 tablespoons of canned pumpkin to buttermilk then add to dry mixture. You should get 14 scones with this one.
Points Value 3/ Points Plus Value 4

Lemon-Blueberry Scones:
Increase sugar to 1/4 cup. Stir 3/4 cup fresh or frozen blueberries and 1 teaspoon grated lemon zest into batter in step 2.
Points Value: 3/ Points Plus Value 4

Dried Peach-Pecan Scones:
Increase sugar to 1/4 cup. Stir 1/4 cup finely chopped toasted pecans and 1/4 cup finely chopped dried peaches into batter in step 2.
Points Value 4/ Points Plus 5

Source: Weight Watchers New Complete Cookbook

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