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

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

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Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

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  • 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.
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