Irish Buttermilk Scones

It's not a pot of gold, but these buttermilk scones are a great way to start your St. Patrick's Day on March 17th. Savory caraway seeds, which hail from one of the first spice plants cultivated in Europe, are often used in cabbage and potato dishes, making them a true staple of genuine Irish cuisine. Dried cranberries provide antioxidant phytochemicals and add a sweet counterbalance to the caraway.

Ingredients:

Olive oil spray
1 1/3 cups unbleached all-purpose flour
1/3 cup whole-wheat flour
2 Tbsp.unrefined sugar (better still, substitute honey)
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. sea salt

1 cup dried unsweetened cranberries
1 tsp. caraway seeds
1 large egg, beaten (can substitute egg beaters)
3/4 cup fat-free buttermilk
2 Tbsp. unsalted butter, melted

Instructions:

Preheat the oven to 375 degrees. Coat a baking sheet with olive oil spray or light olive oil and set it aside.

In a large bowl, mix together the all-purpose flour, whole-wheat flour, sugar, baking powder, baking soda and salt. Add the cranberries and caraway seeds and mix until combined.

In a separate bowl, whisk together the egg, buttermilk and butter. Add the egg mixture to the dry ingredients, mixing with a wooden spoon until just blended. This will form a fluffy, moist dough.

Divide the dough into 6 balls and place onto the prepared baking sheet, spacing them about 3 inches apart.

Bake the scones for about 20 minutes, or until they are lightly browned on top and feel firm when pressed in the center. Transfer the cooked scones from the baking sheet to a wire rack and cool slightly.

Serve the scones hot, accompanied by your favorite all-fruit preserves.

Makes 6 serving.
Per serving: 240 calories, 5 g total fat (2 g saturated fat),
44 g carbohydrates, 6 g protein, 2 g dietary fiber, 310 mg sodium.