BRYANNA'S LOW-FAT CHOCOLATE-ORANGE-BLACKBERRY-PECAN SCONES 

Makes 6 large scones

This recipe only has 1 T. of oil in it, but the scones are light and tender.

Heat oven to 400 degrees F.

Have ready:

3/4-1 cup fresh blackberries

Mix in a large bowl with a whisk:

1 c. wholewheat pastry flour

1 c. unbleached white flour

1/4 c. organic sugar

1 tsp. baking powder

1/2 tsp. salt

1/4 tsp. baking soda

Stir in:

1/2 cup chopped pecans

4 oz. organic fair-trade dairy-free chocolate chips

In a small bowl whisk together:

1/2 cup orange juice

6 Tbs. non-dairy milk

1 Tbs. oil

Grated zest of one organic orange

Pour this into the dry ingredients and mix lightly but thoroughly.

Dump the dough (very soft) on a greased cookie sheet. With wet hands, shape into a circle about 1/2" thick. With a sharp floured knife, cut 6 wedges. (If you want the edges of the scones to be soft, don't separate the wedges; if you want them crispy, separate them.)

Make slight indents in the dough with your finger where you want the berries to go and place a berry in each indent.

Bake about 15 minutes, or until golden. Pull the scones apart and serve warm.