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Mom's Cranberry Orange Scones

 
Mom's Cranberry Orange Scones
22

Cranberry Orange Scones recipe

Yield

14

servings

Prep

15

min

Cook

15

min

Ready

30

min

Trans-fat Free, Good source of fiber
 

Ingredients

2 ¼ cups all-purpose flour
½ cup cranberries
frozen
2 tablespoons sugar
3 teaspoons baking powder
cup butter
1 tablespoon orange zest
grated
2 large eggs
½ cup buttermilk

Directions

Blend ¼ cup of the flour with cranberries and let stand overnight to absorb excess moisture.

Next day, mix remaining flour and all other dry ingredients.

Cut into butter until mixture is consistency of oatmeal.

Stir in cranberries in flour and orange rind.

Blend eggs and buttermilk. Add to dry ingredients, mixing until just blended.

If dough is sticky, flour hands and pat into a 6-inch ball.

Score deeply into six wedges. Bake in a 400℉ (200℃) oven until top turns golden and springs back, about 15 minutes.

Glaze with fresh cream and sugar immediately if desired after baking.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 48g (1.7 oz)
Amount per Serving
Calories 47236% of calories from fat
 % Daily Value *
Total Fat 19g 29%
Saturated Fat 11g 54%
Trans Fat 0g
Cholesterol 148mg 49%
Sodium 179mg 7%
Total Carbohydrate 21g 21%
Dietary Fiber 3g 11%
Sugars g
Protein 23g
Vitamin A 12% Vitamin C 7%
Calcium 13% Iron 22%
* based on a 2,000 calorie diet How is this calculated?

 

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