Prep 20 mins
Cook 30 mins
I love cranberries and I love scones. Serve these warm. From Cooking Light (November 2002).
- 1 3⁄4 cups flour
- 1⁄2 cup sugar
- 1⁄4 cup cornmeal
- 2 teaspoons baking powder
- 1⁄4 teaspoon baking soda
- 1⁄4 teaspoon salt
- 2 tablespoons butter, chilled and cut into small pieces
- 1⁄2 cup fresh cranberries, halved (can also use frozen)
- 1⁄2 cup low-fat buttermilk
- 1⁄2 teaspoon orange rind, grated
- 1 egg, lightly beaten
- cooking spray
- 1 teaspoon powdered sugar
- Preheat oven to 375F°.
- Combine flour and the next 5 ingredients (flour through salt) in a bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal (a food processor works well here, too).
- Add cranberries, tossing to coat.
- Combine buttermilk, rind, and egg; add to flour mixture, stirring just until moist (dough will be sticky).
- Turn dough out onto a lightly floured surface, and knead lightly 5 times with floured hands.
- Pat dough into a 7-inch circle on a baking sheet coated with cooking spray.
- Cut the dough into 10 wedges, cutting into but not completely through dough.
- Bake for 30 minutes or until golden.
- Sift powdered sugar over scones; serve warm.
Really good! Made these for the kids' breakfast and they gobbled them up. I didn't bother slicing the cranberries, just threw frozen whole cranberries into the mix. Quick to fix and they don't taste lowfat. I'm a big fan of Cooking Light recipes and this will be a definite repeat at my house. Thanks for sharing the recipe!