Cranberry-Orange Scones

Photo: Oxmoor House
Although scones are among the most quintessentially British teatime treats, the addition of cranberries, a fruit indigenous to America, keeps them firmly on our side of the pond. This recipe is courtesy of food writer Susan Axelrod.

Yield:

Serves 8 (serving size: 1 scone)

Recipe from

Recipe Time

Total: 21 Minutes

Nutritional Information

Calories 200
Fat 8 g
Satfat 4.8 g
Monofat 1.9 g
Polyfat 1 g
Protein 0.4 g
Carbohydrate 31 g
Fiber 1 g
Cholesterol 21 mg
Iron 1 mg
Sodium 238 mg
Calcium 93 mg

Ingredients

7.9 ounces all-purpose flour (about 1 3/4 cups)
2 teaspoons baking powder
1 teaspoon sugar
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
5 tablespoons unsalted butter, cut into pieces
3/4 cup 1% low-fat buttermilk
1/2 cup sweetened dried cranberries
1 tablespoon grated orange rind
Cooking spray
1 tablespoon 1% low-fat buttermilk
1 tablespoon sugar

Preparation

1. Preheat oven to 450°.

2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt) in a bowl. Use fingertips to incorporate butter pieces into flour mixture until they are thoroughly distributed; pieces of butter about the size of peas should still be visible. Add buttermilk, cranberries, and orange rind, stirring just until moist.

3. Turn dough out onto a lightly floured surface; knead lightly 4 times with floured hands. Pat dough into an 8-inch circle on a baking sheet coated with cooking spray. Cut dough into 8 wedges. Place wedges 2 inches apart on an ungreased baking sheet. Brush wedges with 1 tablespoon buttermilk and sprinkle with 1 tablespoon sugar.

4. Bake at 450° for 11 minutes, or until golden.

Note:

Cooking Light Lighten Up, America!

October 2013