CRANBERRY SCONES BUTTERMILK RECIPES

CRANBERRY-BUTTERMILK SCONES RECIPE | MYRECIPES

Cranberry-Buttermilk Scones Recipe | MyRecipes image

Enjoy these scones fresh from the oven with a dollop of butter or as an afternoon snack with tea...they're a favorite anytime you eat them.

Provided by MyRecipes

Yield Makes 10

Number Of Ingredients 10

Ingredients

2 cups all-purpose flour
? cup sugar
¼ teaspoon salt
1?½ teaspoons baking powder
½ teaspoon baking soda
6 tablespoons butter
? cup sweetened dried cranberries
½ cup buttermilk
1 egg
1?½ teaspoons vanilla extract

Steps:

Stir together first 5 ingredients; cut in butter with a pastry blender. Stir in cranberries. Combine buttermilk, egg and vanilla; mix into flour mixture until just moistened.
Drop dough in 10 tablespoonfuls onto a greased baking sheet. Bake at 375° for 15 minutes or until golden.

CRANBERRY-BUTTERMILK SCONES RECIPE | MYRECIPES

Cranberry-Buttermilk Scones Recipe | MyRecipes image

These low-fat scones are filled with cranberries and topped wtih coarse sugar, but still come in at only 5 grams of fat per serving.

Provided by Laraine Perri and Lisa Schoen

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield Makes 6 servings (serving size: 1 scone)

Number Of Ingredients 12

Ingredients

1?½ cups all-purpose flour
? cup sugar
2 teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
2 tablespoons chilled unsalted butter, cut into small pieces
? cup low-fat buttermilk, well-shaken
1 large egg, lightly beaten
½ teaspoon pure vanilla extract
1 cup fresh or frozen cranberries, thawed
1 egg white, lightly beaten
1?½ teaspoons coarse sugar

Steps:

Preheat oven to 400°. Combine first 5 ingredients; cut in butter with pastry blender until mixture resembles a coarse meal.
Whisk together the buttermilk, egg, and vanilla. Add to dry ingredients with cranberries; stir just until moist.
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.
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.

Nutrition Facts : Calories 266 calories, CarbohydrateContent 50 g, CholesterolContent 46 mg, FatContent 5 g, FiberContent 2 g, ProteinContent 5 g, SaturatedFatContent 3 g, SodiumContent 319 mg

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