Cranberry-Orange Scones



10 servings (serving size: 1 scone)

Recipe from

Oxmoor House

Nutritional Information

Calories 169
Fat 4.9 g
Satfat 2.8 g
Protein 3.7 g
Carbohydrate 27.5 g
Cholesterol 33 mg
Iron 1.4 mg
Sodium 272 mg
Caloriesfromfat 26 %
Fiber 1 g
Calcium 90 mg


2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup sugar
3 1/2 tablespoons chilled butter or stick margarine, cut into small pieces
1/4 cup dried cranberries
2 teaspoons grated orange rind
1/2 cup low-fat buttermilk
1 large egg, lightly beaten
Cooking spray
1 teaspoon powdered sugar


Preheat oven to 375°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients in a bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse meal. Stir in cranberries and rind. Add buttermilk and egg, stirring just until moist.

Turn dough out onto a lightly floured surface, and knead 15 times or until smooth.

Transfer dough to a baking sheet coated with cooking spray; pat into a 7-inch circle. Cut into 10 wedges, cutting to, but not through, bottom of dough. (Do not separate wedges.)

Bake at 375° for 20 to 22 minutes or until golden. Transfer scones to a wire rack; sift powdered sugar over top, and serve warm.

Oxmoor House Healthy Eating Collection,

Oxmoor House

January 2002
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