Here's a yummy recipe for cranberry scones. You could also substitute the cranberries with raisins, dried cherries, or currants. They are very good when still warm out of the oven, and taste great plain or with a lemon preserve!
Cranberry Scones
-2 cups all-purpose flour, plus more for work surface
-2 teaspoons baking powder
-1/4 teaspoon baking soda
-1/2 teaspoon salt
-3 tablespoons sugar
-1/2 cup (1 stick) cold unsalted butter, cut into small pieces
-3/4 cup dried cranberries
-1/2 cup low-fat buttermilk
-1 large egg, lightly beaten
-1 tablespoon milk
-Preheat oven to 425 degrees. Line baking sheet with parchment paper. In a bowl stir together flour, baking powder, baking soda, salt, and 2 tablespoons of sugar.
-With a pastry blender or two knives, cut butter until mixture resembles coarse meal. Stir in cranberries. Make a well in the center; add buttermilk and egg. Stir until just combined (do not overmix).
-Transfer dough to lightly floured surface; knead 5 to 6 times. Pat into an 8-inch disk. With a floured 2 1/4-inch biscuit cutter, cut out rounds. Re-roll and cut scraps once.
-Transfer to baking sheet, about 1 1/2 inches apart. Brush rounds with milk and sprinkle with 1 tablespoon of sugar. Bake until scones are golden brown, 12 to 15 minutes. Let cool on wire rack.
Nutrition Facts Per Scone:
191 calories, 8.3g fat, 5g saturated fat, 3.5g protein, 26.3g carbohydrates, 1.2g fiber
Recipe from Everyday Food Magazine
-2 teaspoons baking powder
-1/4 teaspoon baking soda
-1/2 teaspoon salt
-3 tablespoons sugar
-1/2 cup (1 stick) cold unsalted butter, cut into small pieces
-3/4 cup dried cranberries
-1/2 cup low-fat buttermilk
-1 large egg, lightly beaten
-1 tablespoon milk
-Preheat oven to 425 degrees. Line baking sheet with parchment paper. In a bowl stir together flour, baking powder, baking soda, salt, and 2 tablespoons of sugar.
-With a pastry blender or two knives, cut butter until mixture resembles coarse meal. Stir in cranberries. Make a well in the center; add buttermilk and egg. Stir until just combined (do not overmix).
-Transfer dough to lightly floured surface; knead 5 to 6 times. Pat into an 8-inch disk. With a floured 2 1/4-inch biscuit cutter, cut out rounds. Re-roll and cut scraps once.
-Transfer to baking sheet, about 1 1/2 inches apart. Brush rounds with milk and sprinkle with 1 tablespoon of sugar. Bake until scones are golden brown, 12 to 15 minutes. Let cool on wire rack.
Nutrition Facts Per Scone:
191 calories, 8.3g fat, 5g saturated fat, 3.5g protein, 26.3g carbohydrates, 1.2g fiber
Recipe from Everyday Food Magazine
