buttermilk scones

These scones are so easy to make and delicious! I used to make them with whole wheat flour but since we are trying to avoid GMOs we now make them with rice flour instead. We stuff them with shredded mozzarella cheese and the rest with raisins. They turn out great!

Ingredients:
3 cups of flour (all purpose, whole wheat, rice. I use rice flour)
1/3 cup of maple sugar (brown, white sugar would work as well)
1 cup of buttermilk (I use 3/4 cup organic yogurt and 1/4 cup of water)
1 tsp of salt
1/2 tsp of baking soda
2.5 tsp of baking powder
1/8 cup of extra virgin olive oil (if you use all purpose or whole wheat flour you will need 1/4 cup)
1/2 cup of grated low fat mozzarella cheese
24 raisins
11 pistachios/almonds/any other nuts you like

Before you start, preheat oven to 400 degrees F.
1) Add all your dry ingredients together in a mixing bowl or mixer (I use the Cuisinart Mixer with the dough hook to mix).
2) Add all the wet ingredients and start mixing on low speed until it stop sticking to the sides and forms a dough. If you are not using a mixer you can use your hands until you get a crumbly texture that eventually binds into a dough.

3) Transfer dough to a rolling mat/board.

4) Pinch a little bit of dough, even to form a small ball.
5) Make a little dimple in the middle of the ball.

6) Add what ever you wish to stuff in the little dimple. In this case we added some shredded low fat mozzarella cheese into 11 balls and then 2 raisins in the rest (about 8 balls).

7) Close the ball and add some cheese on the top. We also added 1 pistachio to the top to the cheese ones. For the raisin ones, we added 1 raisin to the top

TIP: Dip your pistachio/raisin in water and then add to the top so it will stick and not fall off while baking.

8) Place on baking sheet and bake for 10-15 mins until golden brown on top.

Makes approx 20 scones depending on how large you make them.
Calories per scone: 115, Carbs: 21, Fat: 2, Protein: 3, Sodium: 8, Sugar: 2