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Cranberry And Orange Scones Recipe
|All purpose flour||1 3⁄4 Cup (28 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Baking powder||2 Teaspoon|
|Baking soda||1⁄4 Teaspoon|
|Butter||1⁄4 Cup (4 tbs)|
|Sweetened dried cranberries||1⁄2 Cup (8 tbs)|
|Vanilla milk chips||1⁄2 Cup (8 tbs)|
|Grated orange peel||1 Teaspoon|
|Low fat yogurt||1⁄2 Cup (8 tbs)|
|Buttermilk||1⁄3 Cup (5.33 tbs)|
Serving size: Complete recipe
Calories 1873 Calories from Fat 608
% Daily Value*
Total Fat 69 g105.9%
Saturated Fat 43.5 g217.4%
Trans Fat 0 g
Cholesterol 174.6 mg
Sodium 1808.7 mg75.4%
Total Carbohydrates 278 g92.6%
Dietary Fiber 7.4 g29.6%
Sugars 95.1 g
Protein 37 g73.6%
Vitamin A 33.4% Vitamin C 12.8%
Calcium 100.7% Iron 69.1%
*Based on a 2000 Calorie diet
Grease a large cookie sheet.
In large bowl, combine flour, sugar, baking powder, baking soda and salt. Mix well. With pastry blender or fork, cut in butter until mixture resembles coarse crumbs. Stir in cranberries, vanilla chips and orange peel. Add yogurt and buttermilk. Stir just until moistened.
Shape dough into ball. Place on greased cookie sheet. Roll or pat dough into 8-inch round. Cut into 8 wedges. Do not separate.
Brush with 1 to 2 tablespoons buttermilk or milk. In small bowl, combine 1 tablespoon sugar and 1/2 teaspoon grated orange peel. Sprinkle over dough.
Convection Bake for 20 to 30 minutes or until edges begin to turn golden brown. Cool 5 minutes. Cut into wedges.