Cranberry-Buttermilk Scones

cranberry-scones-buttermilk Recipe
Yunhee Kim
These low-fat scones are filled with cranberries and topped wtih coarse sugar, but still come in at only 5 grams of fat per serving.

Yield:

Makes 6 servings (serving size: 1 scone)

Recipe Time

Prep: 10 Minutes
Cook: 15 Minutes

Nutritional Information

Calories 266
Fat 5 g
Satfat 3 g
Monofat 1 g
Polyfat 0.0 g
Protein 5 g
Carbohydrate 50 g
Fiber 2 g
Cholesterol 46 mg
Iron 2 mg
Sodium 319 mg
Calcium 108 mg

Ingredients

1 1/2 cups all-purpose flour
2/3 cup sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons chilled unsalted butter, cut into small pieces
1/3 cup low-fat buttermilk, well-shaken
1 large egg, lightly beaten
1/2 teaspoon pure vanilla extract
1 cup fresh or frozen cranberries, thawed
1 egg white, lightly beaten
1 1/2 teaspoons coarse sugar

Preparation

1. Preheat oven to 400°. Combine first 5 ingredients; cut in butter with pastry blender until mixture resembles a coarse meal.

2. Whisk together the buttermilk, egg, and vanilla. Add to dry ingredients with cranberries; stir just until moist.

3. On lightly floured surface, knead dough with floured hands 5 or 6 times; pat into 7-inch round. Cut into 6 wedges; transfer wedges to parchment-lined baking sheet.

4. Brush tops with egg white, and sprinkle with coarse sugar. Bake 15 minutes or until golden. Let cool on wire rack 10 minutes before serving.