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Cranberry Scones

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Cranberry Scones
  • Prep Time 25 min
  • Total Time 45 min
  • Servings 16
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Fresh orange and cranberries partner in sweet coffeeshop scones.

Ingredients

Scones

3
cups Gold Medal™ self-rising flour
1/2
cup granulated sugar
1
teaspoon grated orange peel
1/2
cup butter or margarine
1
cup fresh or frozen cranberries, halved
1
egg
1/3
to 1/2 cup buttermilk

Orange Butter

1/2
cup butter or margarine, softened
2
tablespoons powdered sugar
1
teaspoon grated orange peel

Directions

  • 1 Heat oven to 400°F. Grease large cookie sheet with shortening or cooking spray. In large bowl, stir together flour, granulated sugar and 1 teaspoon orange peel. Cut in 1/2 cup butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture resembles coarse crumbs. Stir in cranberries.
  • 2 In 1-cup measuring cup, beat egg well. Add buttermilk to make 2/3 cup. Add to flour mixture; stir gently with fork until dry particles begin to cling together. (Do not add more liquid. Mixture may be crumbly.)
  • 3 On lightly floured surface, gently press dough together to form ball. Divide dough in half. Place both halves on cookie sheet; flatten each into 6-inch round. With floured knife or pizza cutter, cut each into 8 wedges. Separate wedges slightly, about 1/2 inch apart.
  • 4 Bake 20 to 25 minutes or until golden brown. Cool on cookie sheet 5 minutes.
  • 5 Meanwhile, in small bowl, mix orange butter ingredients until well blended. Serve warm scones with orange butter.
Tips  

No buttermilk? Just use 1 to 1 1/2 teaspoons vinegar or lemon juice plus enough milk to make 1/3 to 1/2 cup.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
220
(
Calories from Fat
110
)
Daily Value
Total Fat
12g
19%
(
Saturated Fat
7g
37%
,
Trans Fat
0g
)
Cholesterol
45mg
15%
Sodium
390mg
16%
Potassium
45mg
1%
Total Carbohydrate
26g
9%
(
Dietary Fiber
1g
4%
,
Sugars
8g
)
Protein
3g
Daily Value*:
Vitamin A
8%
8%
Vitamin C
0%
0%
Calcium
10%
10%
Iron
8%
8%
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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