Happy New Year everyone! I hope that everyone had a fun and safe New Years Eve.
Okay, so I'm gearing up to get back on the weight loss track. I've been working the Weight Watchers program on and off, since giving birth to a baby girl in May, as a gestational surrogate. I haven't done too badly(I've lost all my pregnancy weight,) but was "fluffy" before getting pregnant, so I still have more weight I would like to lose.
I say "gearing up" because my family and I are leaving to go to Disneyland on Thursday for 3 days. I don't plan on counting points while at Disneyland, so I won't officially start back on Weight Watchers until Monday Jan.7th.
Getting back on track is very important to me. Not only for my health, and to be a good role model for my kids (I have one skinny mini & one chunky monkey,) but I'm keeping my fingers crossed that I'll have some exciting news to share with all of you in a couple of months, so I need to lose the weight! Darn you holiday cookies! It's so hard to eat just ONE!
This Skinny Cranberry Scones recipe is adapted from a recipe I found on Pinterest via Skinny Taste. I had leftover buttermilk from making Fried Ravioli as a Christmas day snack, so I searched Pinterest and came across Gina's recipe for Skinny Chocolate Chip Buttermilk Scones. When I asked my husband, if he would eat these, he told me that scones should have dried fruit, not chocolate chips! His mom must have made them with raisins growing up, so that is what he was used to, I guess? I humored him, and substituted the chocolate chips for dried cranberries!
Skinny Cranberry Scones
3/4 cup cold reduced fat buttermilk
1/4 cup sugar
2 tsp vanilla extract
1 large egg
1 cup all purpose flour
1 cup white whole wheat flour
1 tbsp baking powder
1/2 tsp salt
3 tbsp chilled butter (must be cold) cut into small pieces
3/4 cup Ocean Spray dried cranberries
1 large egg white, lightly beaten
1 1/2 tbsp sugar
Preheat oven to 375°. Combine the first four ingredients in a medium bowl, stirring with a whisk. Spray baking sheet with cooking spray.
Combine flour, baking powder, salt, in a large bowl, stirring with a whisk. Cut in chilled butter with a pastry blender, or you could use 2 knives, until the mixture resembles coarse meal. Gently fold in dried cranberries. Add milk mixture, stirring just until moist.
Place dough onto a floured surface and knead lightly four times with floured hands. Form dough into an 9-inch circle onto baking sheet, about 3/4" thick. Using a knife, cut dough into 8 wedges all the way through.
Brush egg white over dough and sprinkle evenly with sugar. Bake until golden, about 18-20 minutes, depending on your oven. Serve warm.
Makes 8 servings. If you are following Weight Watchers, each scone is 6 points plus.
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