Rating: 4 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe by Cooking Light November 2002

Gallery

Recipe Summary test

Yield:
10 servings (serving size: 1 scone)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

    Advertisement
  • 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.

Nutrition Facts

168 calories; calories from fat 17%; fat 3.2g; saturated fat 1.7g; mono fat 0.9g; poly fat 0.3g; protein 3.7g; carbohydrates 31.2g; fiber 1.1g; cholesterol 28mg; iron 1.4mg; sodium 231mg; calcium 75mg.
Advertisement