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Cranberry Scones Recipe
|Cranberries||3⁄4 Cup (12 tbs), chopped|
|Granulated sugar||1⁄4 Cup (4 tbs)|
|All purpose flour||2 Cup (32 tbs)|
|Granulated sugar||2 Tablespoon|
|Baking powder||4 Teaspoon|
|Shortening||1⁄2 Cup (8 tbs)|
|Milk||2⁄3 Cup (10.67 tbs)|
Serving size: Complete recipe
Calories 2264 Calories from Fat 971
% Daily Value*
Total Fat 110 g169.1%
Saturated Fat 28.8 g144.1%
Trans Fat 13.5 g
Cholesterol 15.1 mg
Sodium 2618.5 mg109.1%
Total Carbohydrates 294 g97.9%
Dietary Fiber 10.6 g42.3%
Sugars 91.9 g
Protein 31 g62%
Vitamin A 4.1% Vitamin C 18.3%
Calcium 169% Iron 78.8%
*Based on a 2000 Calorie diet
In mixing bowl, combine flour, 2 tbsp (25 mL) sugar, baking powder and salt; mix well.
With pastry blender or 2 knives, cut in shortening until mixture resembles coarse crumbs.
Stir in cranberries.
Add milk all at once, stirring with fork to make soft dough.
Knead lightly on floured surface about 10 times.
Roll out to 1/2 inch (1 cm) thickness.
Cut into rounds or triangles.
Place on ungreased baking sheet.
Bake in 425Â°F (220Â°C) oven for 10 to 12 minutes or until golden.