Orange Pecan Scones South Beach
Elevate your breakfast or teatime with these delightful Orange Pecan Scones, a healthier twist inspired by South Beach living. Packed with nutty pecans and bright bursts of fresh orange zest, these tender, golden scones are made with whole wheat pastry flour and sweetened with a granulated artificial sweetener for a guilt-free indulgence. The secret to their flaky texture lies in using cold, diced butter and carefully folding the dough for just the right consistency. Low-fat Greek yogurt and fresh orange juice add moisture without weighing them down, making these scones perfect for a balanced breakfast or snack. Ready in just 30 minutes and packed with wholesome ingredients, they’re a delicious way to embrace a healthier lifestyle without compromising on flavor!
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Recipe Information
Ingredients
- 2 cups Whole wheat pastry flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 0.25 cups Granulated artificial sweetener (e.g., stevia or erythritol blend)
- 0.25 cups Unsalted butter (cold, diced)
- 0.5 cups Pecans (chopped)
- 1 tablespoon Orange zest
- 0.5 cups Low-fat plain Greek yogurt
- 0.25 cups Fresh orange juice
- 1 teaspoon Vanilla extract
- 1 each Egg (large, lightly beaten)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the whole wheat pastry flour, baking powder, baking soda, salt, and granulated artificial sweetener.
Add the cold, diced butter to the dry ingredients. Use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.
Stir in the chopped pecans and orange zest until evenly distributed.
In a separate small bowl, whisk together the Greek yogurt, orange juice, vanilla extract, and beaten egg until smooth.
Make a well in the center of the dry ingredients and pour in the wet mixture. Gently fold with a spatula until the dough just comes together. Do not overmix.
Turn the dough out onto a lightly floured surface. Gently press it into a circle or rectangle about 1 inch thick. Cut the dough into 8 equal triangles or rectangles, depending on your shape preference.
Place the scones on the prepared baking sheet, leaving about 2 inches of space between each.
Bake in the preheated oven for 12-15 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
Remove the scones from the oven and let them cool slightly on the baking sheet before transferring to a wire rack to cool completely. Serve warm or at room temperature.
Nutrition Facts
Calories |
233 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.6 g | 16% | |
| Saturated Fat | 4.7 g | 23% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 41 mg | 14% | |
| Sodium | 255 mg | 11% | |
| Total Carbohydrate | 30.9 g | 11% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 1.6 g | ||
| Protein | 6.1 g | 12% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 40 mg | 3% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 170 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
