Recently, I've been craving some biscuits for munching on while continuing on my long trek to my final (mechanics) exam.
And since my mom refilled the cheese inventory, I could finally try a hand at baking scones!
But wait, these aren't just any old scones! They're Christmas tree-shaped scones! Honestly, just how awesome is that?! (≧∇≦)
Plus, they also pack in a punch of protein and a healthy dose of calcium. And like many of my recent creations, they're also gluten-free! ^ ^
- 1 cup oat flour
- 1 cup shredded part-skim mozzarella cheese
- 1 cup sweetened dried cranberries
- 2 tbsp calorie-wise mayonnaise
- 1 tbsp dijon mustard
- 2 tbsp Blue Menu sundried tomato and herb seasoning blend
- 2 tsp coarse sea salt
- 1 tsp baking powder
- 1/4 cup water (or as needed)
1) Preheat oven to 425 F.
2) Place all dry ingredients, shredded cheese, and cranberries in a large bowl.
3) Add in mayonnaise and mustard. Mix until fully combined. The texture should resemble a coarse meal.
4) Add in water little by little until a dough forms.
5) Optional: Flatten the dough on a sheet of wax paper or floured surface. Cut out shapes of choice using cookie cutters.
6) Place scones onto greased baking tray, or one lined with parchment paper. Bake for 11-13 minutes or until the edges start to brown slightly.
7) Let cool and enjoy!
Makes 20 servings.
- In this recipe, I used part-skim mozzarella cheese and calorie-wise mayonnaise to keep the fat content to a minimum. However, if you prefer a richer taste, feel free to choose the regular (non-reduced fat) option.
- If you do not have sea salt, feel free to use normal salt instead.
- The number of servings depends the size and shape of cookie cutters used, so exact nutrition information will vary. I used large Christmas tree cookie cutters and had a small amount of dough left over, therefore the data below was calculated based on 5.5 servings.
(Based on 5.5 servings)
Fat: 5.8 g
Saturated: 2.7 g
Cholestrol: 12.7 mg
Sodium: 552.3 mg
Potassium: 0.2 mg
Carbohydrates: 21.4 g
Fibre: 2.4 g
Sugars: 8.3 g
Protein: 7.3 g
Vitamin A: 3.2%