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Yunhee Kim

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.

Health NOVEMBER 2008

  • Yield: Makes 6 servings (serving size: 1 scone)
  • Cook time:15 Minutes
  • Prep time:10 Minutes

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.

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
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Cranberry-Buttermilk Scones recipe

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