Lemon-Walnut Scones with Cranberry Cream Cheese

By dashy_65

Ingredients

• CRANBERRY CREAM CHEESE:
• 1 cup  plus 2 tablespoons all-purpose flour (about 5 ounces)
• 1/2 cup  whole wheat flour (about 2 1/2 ounces)
• 1/4 cup  finely ground walnuts
• 1 tablespoon  baking powder
• 2 teaspoons  finely grated lemon rind
• 1/2 teaspoon  salt
• 3 tablespoons  chilled butter, cut into small pieces
• 1/2 cup  fat-free milk
• 1 large egg
• 3/4 cup  dried cranberries
• 1 (8-ounce) package fat-free cream cheese, softened

Details

Servings 12

Preparation

Step 1

Preheat oven to 425°.

To prepare scones, lightly spoon flours into dry measuring cups and tablespoons; level with a knife. Combine flours, walnuts, baking powder, rind, and salt in a large bowl; stir with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.

Combine milk and egg in a small bowl; add milk mixture to flour mixture, stirring just until moist (dough will be slightly sticky). Turn dough out onto a baking sheet lined with parchment paper, and pat into an 8-inch circle (about 1/2-inch thick). Cut dough into 12 wedges, cutting into, but not through, dough.

Bake at 425° for 14 minutes or until golden. Cool slightly on a wire rack; break into wedges.

To prepare cranberry cream cheese, place cranberries in a small heat-proof bowl; add boiling water to cover. Let stand for 30 minutes; drain well. Place cream cheese in a small bowl; add cranberries, stirring just until combined.

Nutritional Information
Calories:
149 (29% from fat)
Fat:
4.8g (sat 2.2g,mono 1.1g,poly 1.1g)
Protein:
5.8g
Carbohydrate:
21.1g
Fiber:
1.5g
Cholesterol:
27mg
Iron:
1.1mg
Sodium:
354mg
Calcium:
124mg