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.


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


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


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.

Laraine Perri and Lisa Schoen,


November 2008
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