Maple Cranberry Almond Scones
2 cups flour best if half whole wheat/whole grain
1 tablespoon
baking powder 1 teaspoon
salt 1/3 cup oil
1/3 cup maple syrup (plus more for glaze)
1/4 cup cold water
1 1/2 teaspoons
vanilla extract 1 1/2 teaspoons
almond extract 1/2 cup dried cranberries
1/4 cup sliced toasted almonds
Preheat oven to 375 degrees.
Mix flour, baking powder, and salt in medium bowl. Make a well in the middle and add oil, maple syrup, water, vanilla and almond extracts. Stir until just blended (about 30 seconds). Fold in cranberries and almonds.
Drop by large spoonfuls onto cookie sheet sprayed with oil (shape with hands). Bake for about 10 minutes. Remove from oven and brush with additional maple syrup. Return to oven for another 3 to 5 minutes, until lightly browned on top.
As prepared, each serving contains 200 calories, 8g total fat, 0mg cholesterol, 370mg sodium, 28g total carbohydrate and 3g protein.
