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.
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
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.