Flat Belly Diet Scones

3 Nov

Sometimes I make a batch of these yummy scones on the weekend.  They freeze well and are great for a healthy breakfast-on-the-go or a late night snack.  There is no added sugar and very little fat!  I started baking them 3 years ago when I discovered Flat Belly Diet and they are somewhat a staple now.

Adapted from Flat Belly Diet Cookbook


2 c whole wheat flour                                          ¼ c water

1 c pepitas (hulled pumpkin seeds)                2 tbsp canola oil

2 tsp baking powder                                            1 tsp orange zest, freshly grated

½ tsp baking soda                                                 1/3 c dried black currants

½ tsp salt                                                                   1/3 c raisins

1 ¼ c low-fat vanilla yogurt

  1. Preheat the oven to 400F.  Light coat a 9” round baking pan with cooking spray.
  2. Mix together the flour, pepitas, baking powder, baking soda, and salt in a large bowl.
  3. Whisk together the yogurt, water, oil, and orange zest in a small bowl.
  4. Pour wet ingredients into dry; add black currants and raisins.  
  5. Mix well until blended.
  6. Press into the prepared pan.  Score the dough with a knife to form 8 triangles. 
  7. Bake for 20 to 25 minutes or until lightly browned and a wooden toothpick inserted in the center comes out clean.

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