Yunhee Kim
Prep Time
10 Mins
Cook Time
15 Mins
Makes 6 servings (serving size: 1 scone)

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.

How to Make It

Step 1

Preheat oven to 400°. Combine first 5 ingredients; cut in butter with pastry blender until mixture resembles a coarse meal.

Step 2

Whisk together the buttermilk, egg, and vanilla. Add to dry ingredients with cranberries; stir just until moist.

Step 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.

Step 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.

Ratings & Reviews

Kvelez's Review

February 28, 2010
I agree that the dough was very wet. I added about two tablespoons of flour in the kneading stage. I used Sweet Black Cherries instead of Cranberries, as I could not find Cranberries in the store. The dough rose quite a bit, and the results were caky, but the flavor was great!!!

sheame's Review

February 08, 2010
They were really wet...seemed like the proportions were off. Mine spread a lot and altho the flavor is good, they are not exactly pretty. The texture was also very cakey, and less scone-like. Again, a result of the wet batter. I would probably not make these again. If I were to, I would use a little more flour or perhaps slightly less buttermilk.