Orange Pecan Scones - South Beach - cooking recipe

Ingredients

1/3 cup pecan pieces
1/4 cup 1% fat buttermilk or 1/4 cup fat-free buttermilk
1 large egg
1/2 teaspoon vanilla extract
1/2 teaspoon finely grated orange zest
1/8 teaspoon orange extract
1/2 cup whole wheat pastry flour
1/2 cup unbleached all-purpose flour
2 tablespoons granular sugar substitute
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup chilled trans-fat free margarine, cut into bits

Preparation

Position rack in middle of oven and heat oven to 400. Place pecans on a baking sheet and toast until fragrant and lightly golden, 3-4 minutes. Remove from oven and cool. Lightly coat a baking sheet with cooking spray.
Whisk together buttermilk, egg, vanilla, zest, and orange extract in a small bowl.
In a large bowl, sift together whole grain and all purpose flours, sugar substitute, baking powder, cinnamon, baking soda, and salt. Add margarine and, using a pastry blender or 2 knives, cut margarine into the dry ingredients until the mixture resembles coarse meal. Add pecans and buttermilk mixture, stirring until mixture forms a slightly sticky dough. Using wet hands, knead dough 4-5 times in the bowl.
Place dough onto baking sheet and form into a 3/4-inch thick disk. Cut disk all the way through into 8 wedges (do not separate). Bake until lightly golden, 15-18 minutes. Serve warm or at room temperature.