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Recipe
Buttermilk Breakfast Scones With Dried Cranberries Recipe
| Servings: 16 |
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 64g | |
| Recipe makes 16 servings | |
| Calories 230 | |
| Calories from Fat 132 | 57% |
| Total Fat 15.03g | 19% |
| Saturated Fat 5.58g | 22% |
| Trans Fat 1.58g | |
| Cholesterol 17mg | 6% |
| Sodium 306mg | 13% |
| Potassium 57mg | 2% |
| Total Carbs 20.95g | 6% |
| Dietary Fiber 0.9g | 3% |
| Sugars 2.58g | 2% |
| Protein 3.05g | 5% |
Ingredients Convert Measures
- These tender scones are made without Large eggs. Serve them hot with cranberry
- butter.
- Makes 16 scones
- 3 c. unbleached all-purpose flour
- 1/3 c. sugar
- 2 3/4 tsp baking pwdr
- 1/2 tsp baking soda
- 3/4 tsp salt
- 3/4 c. chilled margarine, cut into 6 to 8 pcs
- 3/4 c. dry cranberries
- 1 tsp grated orange zest
- 1 c. buttermilk
- 1 Tbsp. heavy cream
- 1/4 tsp grnd cinnamon
- 2 Tbsp. sugar
Directions
- Preheat oven to 400 degrees. Lightly grease a baking sheet and set aside.
- In a large bowl, stir the flour, sugar, baking pwdr, baking soda and salt.
- Add in the margarine and beat with an electric mixer till well-blended. Add in the dry cranberries and orange zest. Pour in the buttermilk and mix till blended.
- Gather the dough into a ball and divide in half. On a lightly floured board, roll into two circles approximately 1/2- to 3/4 inch thick. Cut each circle into eight wedges.
- To make the glaze: Combine the cream, cinnamon and sugar in a small bowl. Set aside.
- Bake the scones on the prepared baking sheet for 12 to 15 min or possibly till they are golden brown. Remove scones from oven and brush with glaze.
