Cranberry-Buttermilk Scones
Ingredients
- 1 1/2 cups all-purpose flour
- 2/3 cup sugar
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons chilled unsalted butter, cut into small pieces
- 1/3 cup low-fat buttermilk, well-shaken
- 1 large egg, lightly beaten
- 1/2 teaspoon pure vanilla extract
- 1 cup fresh or frozen cranberries, thawed
- 1 egg white, lightly beaten
- 1 1/2 teaspoons coarse sugar
Preparation
1. Preheat oven to 400°. Combine first 5 ingredients; cut in butter with pastry blender until mixture resembles a coarse meal.
2. Whisk together the buttermilk, egg, and vanilla. Add to dry ingredients with cranberries; stir just until moist.
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.
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.
Print
- Yield: Makes 6 servings (serving size: 1 scone)
Prep: 10 minutes; Cook: 15 minutes.
Nutritional Information
| Calories per serving: | 266 |
|---|---|
| Fat per serving: | 5g |
| Saturated fat per serving: | 3g |
| Monounsaturated fat per serving: | 1g |
| Polyunsaturated fat per serving: | 0.0g |
| Protein per serving: | 5g |
| Carbohydrates per serving: | 50g |
| Fiber per serving: | 2g |
| Cholesterol per serving: | 46mg |
| Iron per serving: | 2mg |
| Sodium per serving: | 319mg |
| Calcium per serving: | 108mg |
Health
[an error occurred while processing this directive]