You should try these low fat cheesey scones. They're only 2 WW pts (low in fat, calories, sodium [141mg], and cholesterol).
Now, these scones are savory, but I reckon you already gathered that from their name. The beauty of this recipe is that it takes you less than half an hour to prepare it and bake it altogether. The original recipe contains polyunsaturated margarine, but I've replaced it with olive oil spread, which contains fat, yes, but good fat. Besides, you're not going to be eating scones everyday for the next 2 weeks, are you?
Hey, you could even indulge and have 3 scones, and that would be only 6 pts (plus whatever fat content you get in your coffee, but I trust that you will be smart enough to use skim milk (or hi-lo minimum).
If you want, you can do away with the dried herbs and cheese, and substitute them with lean chopped bacon bits and a bit of dry mustard.
There you are! 2 low fat scone recipes in one! (My favourite one is the low fat cheesey scones one, though!)
1 cup of wholemeal self-raising flour
1 cup of white self-rising flour
1/2 tsp dried mixed herbs
1/2 cup finely grated low fat tasty cheese
1/3 cup olive oil spread
2/3 cup skim milk
This is what you do:
Pre-heat the oven at 300 F (190 C).
Mix the flours well with the herbs and grated cheese.
Dice the olive oil spread to small cubes.
Make a little "volcano" with the flour in a bowl (digging a hole in the middle of the flour mountain), and pour the milk in.
Mix into a smooth ball, and knead on a lightly floured board.
Roll out into a big circle, spreading it as thin as half an inch or so. Then use a cookie cutter to cut 20 scones out of the dough. Make additional low fat cheesey scones with the scraps.
Spray cannola oil on a baking tray, or cover the baking tray with baking waxed paper. Place the scone circles on the tray, and bake in the oven for about 12 minutes at 300 F (190 C).
Source: The Complete Weight Watchers Cookbook.