By Dietitian and Nutritionist Alison Bencke
Scones can be prepared very quickly, convenient for when unexpected visitors arrive or children are hungry after school. Keep pitted dates and raw ingredients in pantry or refrigerator. These scones contain more fiber, protein, and calcium than biscuits, and children may enjoy helping to make them.
The skim milk powder in the recipe increases protein and calcium content for people who are recovering from a Crohn's disease flare-up.
A low-fiber variation can be made by leaving out the dates and switching the whole-grain flour to white flour.
- Makes about 12 scones
- 1 teaspoon of cinnamon, nutmeg, allspice, cloves, or ginger, or a mixture of all
- 2 cups self-rising whole-grain flour
- 1 ounce canola margarine
- 1 cup pitted dates, chopped
- 2 tablespoons sugar
- 3/4 cup milk
- 1/2 cup skim milk powder
Preheat oven to 375° F. Combine spices and flour, and then cut in the canola margarine. Add chopped dates, sugar, and milk. Stir until combined, then turn onto a floured cutting board and gently knead the dough. Divide the dough into 2 parts and roll each into a sausage shape. Cut each dough sausage into 6 equal pieces. Place pieces on a greased and floured baking sheet, spaced to allow for rising. Bake in the oven for about 8 minutes, then reduce the temperature to 325° F and cook for another 5 to 7 minutes.
Serve hot. Try cutting in half and adding a light spread of canola margarine or raspberry jam on each half.
- Nutrition per serving:
- Calories 180
- Protein 6 g
- Fat 3 g
- Saturated fat 0.5 g
- Fiber 4 g
- Calcium 100 mg
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Note: these tips should not replace advice from your physician. Always check with your physician before making any changes to your eating habits.