ON THE GO SNACK
Whole-Grain Cranberry Orange Scones
Recipe (20 minutes):
Preheat oven to 450°F. In a small bowl, combine 1 cup coarsely chopped fresh or frozen (thawed) cranberries, 1/3 cup firmly packed brown sugar and 1/3 cup old-fashioned oats. In a large bowl, whisk together 2 cups whole-wheat white flour, another 1/3 cup firmly packed brown sugar, 1/2 teaspoon salt, 2 1/4 teaspoons baking powder, 1 tablespoon orange zest and 1 teaspoon cinnamon.
Cut 5 tablespoons cold unsalted butter into small pieces; using pastry cutter or fingers, work into flour mixture until crumbly.
In another small bowl, whisk together 1/2 cup whole milk and 1 large egg. Pour into flour mixture and stir gently until just moistened. Fold in cranberry-oat mixture until just combined. On lightly floured surface, divide dough evenly and pat into two 3/4-inch-thick rounds.
Cut each round into 10 wedges. Bake, evenly spaced, on two large baking sheets coated with nonstick cooking spray for 8 to 10 minutes, until lightly golden.
Per toddler serving (1 scone): 115 calories, 2 g protein, 19 g carbohydrate, 3.8 g fat (2 g saturated), 118 IU vitamin A, 3 mg vitamin C, 53 mg calcium, 1 mg iron, 94 mg sodium, 2 g fiber
About the author:
Stacy Whitman is a freelance writer and the mother of a 4-year-old boy and
19-month-old twins in Idaho. Kim Galeaz, RD, is a culinary nutrition consultant and registered dietitian in Indianapolis, Ind., and Jacksonville, Fla.