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Cranberry-Buttermilk Scones

Yunhee Kim
Prep time 10 mins
Cook time 15 mins
Yield Makes 6 servings (serving size: 1 scone)
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.

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

Nutrition 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

How to Make It

  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.