Cranberry Scones

recipe
These low-fat scones are made with buttermilk and a small amount of butter and flavored with fresh cranberries and grated orange rind. Scones are best served soon after baking.

Yield:

10 servings (serving size: 1 scone)

Recipe from

Cooking Light

Nutritional Information

Calories 168
Caloriesfromfat 17 %
Fat 3.2 g
Satfat 1.7 g
Monofat 0.9 g
Polyfat 0.3 g
Protein 3.7 g
Carbohydrate 31.2 g
Fiber 1.1 g
Cholesterol 28 mg
Iron 1.4 mg
Sodium 231 mg
Calcium 75 mg

Ingredients

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

Preparation

Preheat oven to 375°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and the next 5 ingredients (flour through salt) in a bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add cranberries, tossing to coat.

Combine buttermilk, rind, and egg; add to flour mixture, stirring just until moist (dough will be sticky).

Turn dough out onto a lightly floured surface, and knead lightly 5 times with floured hands. Pat dough into a 7-inch circle on a baking sheet coated with cooking spray. Cut the dough into 10 wedges, cutting into but not completely through dough. Bake at 375° for 30 minutes or until golden. Sift powdered sugar over scones; serve warm.

Note:

November 2002
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