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Cranberry Scone Loaf

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Cranberry Scone Loaf
  • Prep Time 10 min
  • Total Time 50 min
  • Servings 8
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Serve warm this homemade cranberry scone loaf to your guest that’s ready in 50 minutes.

Ingredients

1
(15.6-oz.) pkg. cranberry quick bread & muffin mix
2/3
cup sour cream
1/3
cup milk
1
egg
1
egg, separated, reserving egg white for topping
1
tablespoon water
1
tablespoon sugar

Directions

  • 1 Heat oven to 400°F. Grease and flour bottom only of 9-inch pie pan. In large bowl, combine quick bread and muffin mix, sour cream, milk, 1 whole egg and 1 egg yolk; stir 50 to 75 strokes until dry ingredients are moistened. Spread batter in greased and floured pan.
  • 2 In small bowl, combine reserved egg white and water; beat until well mixed. Brush over top of batter. Sprinkle evenly with sugar. Discard any remaining egg white mixture.
  • 3 Bake at 400°F. for 30 to 35 minutes or until golden brown and toothpick inserted in center comes out clean. Cool 5 minutes. Cut into wedges; serve warm.
Tips  

Scones may have been named for the Stone of Destiny (Scone), where Scottish kings were once crowned. Traditional Scottish scones are made with oats, shaped into triangles and baked in a griddle. In England, Scotland and Ireland, scones are served for breakfast or with afternoon tea. There are as many different versions of scones, both sweet and savory, as there are people baking them. This cranberry loaf is just one-fruit-filled variation.

Dairy products make baking goods tender; sour cream adds extra richness to this recipe.

To make Cranberry-Pecan Scone Loaf, add 1/2 cup chopped pecans to the batter.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
290
(
Calories from Fat
80
)
Daily Value
Total Fat
9g
14%
(
Saturated Fat
4g
20%
)
Cholesterol
65mg
22%
Sodium
260mg
11%
Total Carbohydrate
47g
16%
(
Dietary Fiber
1g
4%
,
Sugars
26g
)
Protein
5g
Daily Value*:
Vitamin A
6%
6%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
8%
8%
Exchanges:
1 1/2 Starch; 1 1/2 Fruit; 3 Other Carbohydrate; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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