Cranberry Scones

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

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Nutritional Information

Amount per serving
  • Calories: 168
  • Calories from fat: 17%
  • Fat: 3.2g
  • Saturated fat: 1.7g
  • Monounsaturated fat: 0.9g
  • Polyunsaturated fat: 0.3g
  • Protein: 3.7g
  • Carbohydrate: 31.2g
  • Fiber: 1.1g
  • Cholesterol: 28mg
  • Iron: 1.4mg
  • Sodium: 231mg
  • Calcium: 75mg

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

  1. Preheat oven to 375°.
  2. 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.
  3. Combine buttermilk, rind, and egg; add to flour mixture, stirring just until moist (dough will be sticky).
  4. 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.
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