Cranberry-Buttermilk Scones

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 from Health

Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 266
  • Fat: 5g
  • Saturated fat: 3g
  • Monounsaturated fat: 1g
  • Polyunsaturated fat: 0.0g
  • Protein: 5g
  • Carbohydrate: 50g
  • Fiber: 2g
  • Cholesterol: 46mg
  • Iron: 2mg
  • Sodium: 319mg
  • Calcium: 108mg

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. 1. Preheat oven to 400°. Combine first 5 ingredients; cut in butter with pastry blender until mixture resembles a coarse meal.
  2. 2. Whisk together the buttermilk, egg, and vanilla. Add to dry ingredients with cranberries; stir just until moist.
  3. 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. 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.
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