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unbranded – Lifestyle
Savory bruschetta scones are filled with spinach, feta cheese, sun-dried tomatoes, pine nuts and basil.You can cut them into classic wedge shapes or simply drop portions of dough onto a prepared baking sheet.
When we take time to celebrate our mothers or the motherly people in our lives, we can do it with a delicious type of pastry that supports their health. Our bruschetta scones are the perfect treat. Filled with spinach, feta cheese, sun-dried tomatoes, pine nuts and basil, these scones include buttermilk and olive oil to minimize saturated fat and provide important nutrients.
Scones originated in Scotland in the 1500s and were popular in England and Ireland by the 1800s after baking powder became widely used for leavening. Some versions are sweet, thanks to raisins, whipped cream or chocolate chips. Others are savory. Generally, scones have from 200 to 700 calories and 7 to 13 grams of the “bad” saturated fat.
In today’s scones, we reduced the “bad” fat to a mere 2 grams per serving by using olive oil instead of butter. Olive oil contains vitamin E and helpful compounds called polyphenols that reduce the risk of chronic disease. The whole-wheat flour that we’ve used contains the bran and the germ of the wheat kernel, providing more B vitamins, iron and calcium compared with all-purpose white flour. Buttermilk and feta cheese provide protein and calcium help to repair tissue and maintain healthy bones.
We cut the scones into classic wedge shapes, but you can create squares or rounds. If you’re in a hurry, simply divide your dough into eighths and drop each portion onto a prepared baking sheet. Whatever shape you choose, you’ll be giving your mom or motherly friends a delicious savory treat with their health in mind. Consider it a little payback for their mothering efforts.
Bethany Thayer is a registered dietitian nutritionist with Henry Ford Health. For more recipes and health information, visit henryford.com/blog. For questions about today’s recipe, email HenryFordLiveWell@hfhs.org.
Bruschetta Scones
Serves: 8 / Prep time: 20 minutes / Total time: 45 minutes
¾ cup low-fat buttermilk
⅓ cup extra-virgin olive oil
½ cup finely chopped spinach leaves
2 tablespoons finely chopped basil
¼ cup finely chopped sun-dried tomatoes
3 tablespoons crumbled feta cheese
2 tablespoons pine nuts
1 cup whole-wheat flour
1 cup all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
¼ teaspoon black pepper
Preheat oven to 425 degrees and line a baking sheet with parchment paper.
In a medium bowl, whisk together the buttermilk, olive oil, spinach, tomatoes, cheese and pine nuts. In a large bowl, whisk together the flour, baking powder, salt and black pepper. Make a well in the center and add the milk mixture; with your fingers or a fork, combine until moistened and just incorporated. Do not overmix. Turn out dough onto a lightly floured surface and pat into a 1-inch thick rectangle or circle. With a sharp knife, cut into 8 wedges. Place scones on prepared baking sheet and bake 15 minutes until golden. Cool slightly before serving.
From Henry Ford Health
226 calories (47% from fat), 12 grams fat (2 grams sat. fat), 26 grams carbohydrates, 5.5 grams protein, 156 mg sodium, 4 mg cholesterol, 211 mg calcium, 2.5 grams fiber. Food exchanges: 2 carbohydrate, 2 fat.
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