rcps-breads1

SCONES- 2 points
      3 tbs. margarine
       2 cups all-purpose flour
       1 tbs. sugar
1 1/2 tsp. baking powder
    1/2 tsp. baking soda
    1/4 tsp. salt
    1/2 cup skim milk
    1/4 cup raisins
       2 tsp. grated orange zest
       2 tbs. additional flour for rolling out dough
          butter-flavored cooking spray

Preheat oven to 450 degrees F. Spray a cookie sheet generously with butter flavored cooking spray. In a food processor, cut the margarine into the 2 cups of flour until it resembles coarse crumbs. Add the sugar, baking powder, baking soda and salt. Process until just blended. Add the milk and process just until the dry ingredients are moistened. Stir in the raisins and the orange zest. If the dough doesn't hold together, add a little more skim milk, 1 tsp. at a time, until you can gather it into a ball. Roll out the dough to 1/2 inch thickness on a board lightly floured with the additional 2 tbs. flour. Cut into rounds with a 2 1/2 inch cookie cutter or slice with a knife into 16 triangles. Place on the prepared cookie sheet. Bake 8-10 minutes or until lightly browned. Serve warm. These can be frozen or kept refrigerated in an airtight container. Reheat in the microwave for about 20 seconds. Good plain or you can put jam or light cream cheese on them (don't forget to add the points if you embelish them!!) Makes 16 scones, 2 points each.

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CRANBERRY CORNMEAL SCONES- 3 points
        1/2 cup dried cranberries
     1 1/3 cups all-purpose flour
        2/3 cup cornmeal
        1/2 cup sugar
     1 1/2 tsp. baking powder
        1/2 tsp. baking soda
        1/4 tsp. salt
        1/4 cup margarine
        1/4 cup plain nonfat yogurt
           3 tbs. skim milk
           1 egg, lightly beaten
              cooking spray
           1 egg white, lightly beaten and 1 tsp. sugar to brush on top

Preheat oven to 375 degrees F. Lightly spray baking sheet with cooking spray
Combine flour, cornmeal, sugar, baking powder, baking soda and salt in a large mixing bowl. Cut the margarine into the flour mixture with a pastry blender or 2 knives until the mixture becomes like coarse crumbs. Stir in the dried cranberries. Alternatively, you can do this in the food processor.
Just put the mixture into a large bowl before you add the cranberries.

Combine the yogurt, milk and egg. Add to the flour mixture, stirring just until the dry ingredients are moistened. Turn the dough onto a lightly floured surface and knead a few times. Shape the dough into an 8-inch round and place on the baking sheet. Brush with the egg white and sprinkle with 1 tsp. sugar. Cut into 8 wedges. Bake 20 minutes or until lightly browned. Place on wire rack to cool. Cut each section in half to make 16 servings. Each serving is 3 points.

BREADS