Scones You Would Climb Up 25 Stories to Eat

You just never know what life is gonna hand you.

Sometimes it's a scone. When you're hanging on a building. On the 25th floor.



The other day I was outside on my deck snapping pictures of freshly baked Lemony Medjool Date and Pomegranate Scones, when I heard a whirring sound close by. I turned, and standing right next to me were two smiling window washer guys.

Me: "Um, Hi."

Jerry: "Hey. How's it going?"

Me: "I'm all right. You guys hungry?"

Jerry: laughing "Yeah! Whattya got?"

Me: "Freshly baked scones with dates and pomegranates."

Jerry: "Cool. Yeah, I'll have one. You know, this doesn't happen too often in my day."

Me: "Yeah, it doesn't happen too often in my day either."

And with that, Jerry selected his scones and posed for a few pics.



Lemony Medjool Date and Pomegranate Scones (Low-Fat!)

These sweet-tart scones are low in fat yet high in flavor. With bright red pomegranate arils and soft, chewy Medjool dates, they make an ideal addition to a holiday brunch.

Makes 8 scones
Print recipe only here.

1 3/4 cups all-purpose flour
4 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons Smart Balance, chilled (butter substitute)
1/4 cup non-fat cottage cheese
1/4 cup low-fat buttermilk
1 teaspoon lemon zest
1 teaspoon pure vanilla extract
1/2 cup fresh Medjool dates, coarsely chopped (about 6)
1/4 cup pomegranate arils (the edible red pieces of fruit)
1/4 cup coarsely chopped cashews or walnuts


egg wash: 1 egg, lightly beaten OR 1 egg mixed with 1 teaspoon low-fat milk, lightly beaten
1-2 tablespoons turbinado sugar (sugar in the raw) for sprinkling on tops of scones

Preheat oven to 425 degrees. Place oven racks in top and bottom thirds of the oven. Line two large baking sheets with parchment paper.

In a small bowl, whisk cottage cheese, buttermilk, lemon zest, and vanilla; set aside.

In another bowl, mix dry ingredients: flour, sugar, baking powder, baking soda, and salt. Add chilled butter (in small pieces), and mix with a pastry blender or fork, until a coarse meal forms with tiny pea-sized butter pieces. Mix in dates, pomegranate arils, and nuts. Add the buttermilk mixture to the flour mixture and, using a fork, mix until just combined. Do not over mix or the dough will become leaden.

Using a floured surface, shape the dough into a disk, about 1/2-inch thick. With a wet knife (to make slicing easier) cut the dough into 8 triangular shaped scones. Place scones on parchment paper-lined baking sheets.

Brush egg wash over the tops of the scones and sprinkle with turbinado sugar before baking.

Bake scones for 15 minutes, rotating pans mid-way through. Bake until puffed and golden; transfer to a rack to cool.




You might also like these brunch-friendly items:


Healthy Muffins




Holiday Orange, Date, and Pecan Bread




Breakfast Egg Sandwich with Avocado and Chipotle-Mayo





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"This Mac n' Cheese Tastes Like Doritos." (A Healthier Recipe for Mac n' Cheese)

When I was growing up, my mother cooked everything from scratch, including macaroni n' cheese, which, coincidentally, was the one dish that my brothers and I didn't like. Despite her most valiant efforts, we would always complain, "It's not as good as the one in the box." Blasphemy, pure and simple.

To this day, I blame Kraft. Perhaps it was the kid-appealing, artificial orange color of the cheese. Or maybe it was a secret ingredient in that magical powder in the unmarked white envelope. Whatever it was, it was one of few prepared meals we ever ate (and preferred to homemade).

Well, just like my mom, I decided to make mac n' cheese. I made it from scratch and didn't tell Jeff what was in it. After a couple of bites, he said, "Wow! This is good! It may sound weird, but this mac n' cheese tastes like Doritos!" (Hah! I thought. The fajita spice worked.) Considering he finished his plate, then stood at the stove eating the mac n' cheese right out of the casserole dish, it's safe to say he liked it.

I really liked the way this Orange Cauliflower Mac n' Cheese turned out because the cheesy topping got all bubbly and crunchy, while the pasta underneath remained comfortingly soft and creamy. I'm also pleased that the melted cheese isn't a plastic-y, neon orange (sorry, Kraft), but a soft, natural, golden orange.



This healthier mac n' cheese recipe loses most of the fat and cholesterol of traditional mac 'n cheese but holds onto the creaminess and flavor that make it an American favorite. Plus, it's an easy way to get your kids to eat their cauliflower. According to Wiki, orange cauliflower contains 25 times the level of vitamin A as white varieties, so it may even help give them bionic vision.

If you really want to get your kids to eat their cauliflower, then add 1 tablespoon fajita or Mexican spices to the sauce and call it "Doritos Mac n' Cheese." I swear, the spices make it taste just like Doritos. Now, what kid wouldn't love that? Come to think of it, what adult wouldn't love that?



Orange Cauliflower Mac n' Cheese
Makes 4 servings
Print recipe only here.

1 head orange cauliflower (white can be substituted)
1/2 pound small pasta such as gemelli, elbows, or shells
2 tablespoons Smart Balance butter substitute
1/4 cup all-purpose flour
2 cups skim milk, plus 1/2 cup for pureeing cauliflower
1 cup grated sharp white cheddar cheese, plus 1/2 cup for sprinkling on top
a generous amount salt and several cranks of freshly ground black pepper
1 tablespoon fajita or Mexican spices, optional
1/4 cup plain dry bread crumbs
1 tablespoon Smart Balance butter substitute

Preheat oven to 350 degrees F. Coat a 9-inch glass or ceramic baking dish with cooking spray.

Bring a large saucepan of water to a boil. Trim cauliflower and break into small florets. Boil until tender, 10-15 minutes. Drain. Place in a blender or processor with 1/2 cup milk and puree until thick and smooth. Set aside.

Cook pasta according to directions until al dente.

For the sauce, melt 2 tablespoons Smart Balance in a medium saucepan over medium heat. Add flour and whisk briskly. Gradually add 2 cups milk, whisking continuously, until it reaches a boil. Reduce heat and simmer for 3 minutes, or until thick and bubbly. Add the pureed cauliflower, 1 cup cheddar cheese, and a generous amount of salt and black pepper. Whisk until smooth and remove from heat. Add cooked pasta to the cheese sauce and toss until well coated. Pour into the prepared baking dish and sprinkle remaining 1/2 cup cheddar evenly over the top.

For the buttered breadcrumbs, melt 1 tablespoon Smart Balance butter substitute in a small skillet over medium heat. Add bread crumbs and toss until coated with butter. Sprinkle even over the top of the cheddar. Or, if you prefer, set crumbs aside, and use as a garnish just before serving.

Bake for 40-45 minutes or until golden brown on top and the cheese sauce is bubbling around the edges.

You might also like these comfort foods:

Mediterranean Jacket Potatoes





Butternut Squash Risotto with Rosemary, Walnuts, and Blue Cheese





Doughboys





Penne with Italian-American "Gravy," Meatballs, and Sausage




More healthy mac 'n cheese recipes:

Macaroni and Cheese with Vegetables at My Diverse Kitchen
Macaroni and Cheese with Peas and Roasted Corn at Coffee et Vanilla
The Best Vegan Baked Mac 'n Cheese at Karina's Kitchen

I'm sending my Orange Cauliflower Mac n' Cheese to two lovely ladies, Val of More Than Burnt Toast and Ivy of Kopiaste, who are co-hosting World Food Day, an event that highlights foods from your country.


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Healthy Muffins That Taste Good. Really.

The problem with "healthy" muffins is that they're usually bland, rubbery, or dry. I wanted to make a healthy muffin that actually tasted great. One you would want to eat. Turns out, that isn't so easy.

Healthy Muffins Take 1:

I hand Jeff a muffin to taste.

Me: "So what do you think?"

Jeff: Chewing, with a furrowed brow. "Well, they're a little bland. How much sugar did you put?"

Me: "Oh, no! I forgot to add the sugar!"

Healthy Muffins Take 2:

I hand Jeff a muffin to taste.

Me: "Are these better? I didn't forget the sugar this time."

Jeff: Chewing a lot and very, very slowly. "Well, they taste like they're good for you."

Healthy Muffins Take 3:

I hand Jeff a muffin to taste.

Me: With fingers crossed. "Well?"

Jeff: "These are healthy? Wow! They don't taste like it."

Me: "Yes!"

The third time really is the charmer.



After much experimentation, these "healthy" muffins really are winners. They get their nutritional kick from a few sources: whole wheat flour has extra calcium and protein; flax seeds are high in beneficial omega-3 fatty acids. Egg whites lower the cholesterol in the recipe without lowering the protein; and low-fat buttermilk and Smart Balance reduce fat and cholesterol while helping maintain moistness. Raisins, walnuts, and sunflower seeds provide fiber, omega-3's, calcium, and protein.

Just to be sure it wasn't me, I sent a batch to Jeff's office. The plate came back empty, except for a thank you note with a smiley face. See, they really do taste good.



Healthy Muffins
Makes 12 regular size muffins.
Print recipe only here.

1 cup all-purpose flour
1 cup whole wheat flour
3 tablespoons flax seed (or flaxseed meal)
1 1/2 teaspoons baking soda
1/8 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup low-fat buttermilk
3 tablespoons honey
1 cup light brown sugar
4 tablespoons smart balance butter substitute, melted
1 large egg and 2 egg whites
1/4 cup golden raisins
1/4 cup coarsely chopped toasted walnuts
2 tablespoons sunflower seeds, divided

Place rack in center of oven, and preheat to 375 degrees F. Spray a 12 mold regular size muffin pan with cooking spray.

Combine flours, flax seeds, baking soda, salt, cinnamon, and nutmeg in a large bowl, and stir well.

In a separate bowl, combine buttermilk, honey, sugar, smart balance, and eggs, and whisk well. Add to the flour mixture, stirring until just combined. Fold in raisins, walnuts, and half of the sunflower seeds.

Spoon the batter evenly into the into 12 muffin cups. Sprinkle remaining sunflower seeds on top of muffins. Bake for 18-20 minutes, or until the tops are golden and a cake tester inserted into the center of a muffin comes out clean. Transfer the pan to a rack to cool for 5 minutes before removing each muffin and placing on a wire rack to cool.

Note: I tried variations with less sugar and found them to be too bland. However, if you'd like to reduce the sugar in these, feel free. They're still packed with lots of good-for-you ingredients.

You might also like these low-fat breakfast dishes:

Fresh Apricot Muffins





Ginger-y Cranberry Walnut Scones (Heart Healthy & Low Fat!)





Pancakes with Fresh Raspberry-Strawberry Sauce




I'm sending lovely Aparna of My Diverse Kitchen some muffins since she has chose whole grains for this month's Weekend Breakfast Blogging created by Nandita of Saffron Trail.

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Ginger-y Cranberry Walnut Scones (No Elephants were Harmed for this Post)

I tried an experiment this morning. I baked a batch of heart-healthy ginger-y cranberry walnut scones and wanted to know what biologic effects they have, if any. So I fed them to my favorite elephants at the San Diego Zoo this morning, and, lo and behold, they smooched. Eat your heart out David Attenborough.

First she said, "Hey, big fella. You smell good. Watcha' wearing: Come get me? or Don't leave me?"


Then he said, "How'd you get your skin so soft? They been washing you with that Oil-of-Olay in-shower body moisturizer?"


Then they engaged in a big elephant French kiss.
Food Blogga Disclaimer: No animals were harmed in this experiment.

Happy Valentine's Day!

Since Zorra of the beautiful Kochtopf is looking for some homemade edible hearts, I'm sending her my heart-healthy scones. Made with non-fat cottage cheese and yogurt and Smart Balance butter substitute, these scones are low in fat, cholesterol, and calories. They're also filled with antioxidant-rich cranberries and walnuts, which are high in omega-3 fatty acids --the ones linked to decreased risk of cardiovascular disease.

Like my Date, Fennel, and Pistachio Scones from last fall, they are moist and flavorful and will fill your home with the enticing aromas of tart cranberries, tangy orange zest, and spicy ginger.

These would make a great antidote to the chocolate overdosage that will occur across the world today. So eat 'em guilt-free. Your heart will love you for it.


Ginger-y Cranberry Walnut Scones
Print recipe only here.

1/4 cup non-fat cottage cheese
1/4 cup plus 1 tablespoon non-fat plain yogurt
1 tablespoon orange zest
2 tablespoons minced fresh ginger
1 teaspoon pure vanilla extract
1/4 teaspoon ground pumpkin pie spice
2 cups all-purpose flour
1/3 cup sugar
2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt
6 tablespoons Smart Balance, chilled (butter substitute)

2/3 cup fresh or frozen cranberries (Do not defrost is using frozen berries; it will help prevent them from "bleeding" color.)

1/2 cup coarsely chopped toasted walnuts, pecans, or pistachios

Optional egg wash for top of scones:
1 egg (or white only), lightly beaten OR 1 egg mixed with 1 teaspoon low-fat milk, lightly beaten


Place rack in center of oven and preheat to 425 degrees F. Line a baking sheet with parchment paper.

To toast the walnuts, add to a dry skillet over medium heat for 1-2 minutes, until aromatic and lightly toasted. Remove from heat and set aside.

In a small bowl, whisk cottage cheese, yogurt, orange zest, ginger, vanilla, and cinnamon; set aside.

In another bowl, mix dry ingredients: flour, sugar, baking powder, baking soda, and salt. Add chilled butter (in small pieces), and mix with a pastry blender or fork, until a coarse meal forms with tiny pea-sized butter pieces. Add the yogurt mixture to the flour mixture and, using a fork, mix until just combined. Stir in the berries and nuts. Do not over mix or the dough will become leaden.

Using a floured surface, shape the dough into a disk, about 1/2-inch thick. If desired, use a heart-shaped cookie cutter to form scones. Otherwise, with a wet knife (to make slicing easier) cut the dough into 8 triangular shaped scones. Place scones on a parchment paper-lined baking sheet leaving about 2 inches between them.

If using, then brush egg wash over the tops of the scones before baking. It will create a shinier finish, and slightly softer crust. Otherwise, place in oven.

Bake scones for about 15 minutes, or until puffed and golden. Transfer to a rack to cool.

Unfortunately the scones didn't work on the gorillas. Maybe she had a headache.

You might also like:
Banana Coconut Almond Bread
Ricotta Hotcakes
Chestnut Pancakes with Pancetta, Creme Fraiche, and Cinnamon Maple Syrup

Other lovely cranberry treats I've seen:
Coconut Cranberry Muffins from Canela & Comino
Cranberry, Orange, and Chocolate Chip Muffins from Happy Home Baking
White Chocolate and Cranberry Tartlets from Palachinka
Cranberry Harvest Muffins from Rice and Wheat


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