Raspberry chocolate scones

Ingredients

• 1 cup whole-wheat pastry flour
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1/4 teaspoon baking soda
• 1/3 cup trans fat-free buttery spread
• 1/2 cup fresh or frozen raspberries
• 1/4 cup miniature chocolate chips
• 1 cup plus 2 tablespoons plain fat-free yogurt
• 2 tablespoons honey
• 1/2 teaspoon sugar
• 1/4 teaspoon cinnamon

Directions

Mix flours, baking powder and baking soda in a large mixing bowl. Cut in buttery spread until crumbly. Add berries and chocolate chips. Mix gently. Mix yogurt and honey together in a small bowl. Add yogurt mixture to flour mixture, mixing until just blended.

Place ball of dough on countertop. Knead one or two times. Roll into a 1/2-inch-thick circle. Cut into 12 wedges. Place on lightly greased baking sheet. Mix sugar and cinnamon together in a small bowl. Sprinkle over top of scones. Bake at 400 F for 10 to 12 minutes.

Serving Information

Serves 12

Nutritional analysis per serving

Calories: 149
Total carbohydrate: 22 g
Cholesterol: Trace
Dietary fiber: 2 g
Monounsaturated fat: 2 g
Protein: 4 g
Saturated fat: 1.5 g
Serving size: 1 scone
Sodium: 143 mg
Total fat: 5 g

DASH Eating Plan Servings

Fats and oils: 1
Grains and grain products: 1
Sweets: 1/2

Diabetes Meal Plan Choices

Fats: 1
Starches: 1
Sweets, desserts and other carbohydrates: 1/2

Mayo Clinic Healthy Weight Pyramid Servings

Carbohydrates: 1
Fats: 1
Sweets: 1/2