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Ingredients
- 1 tsp Cinnamon
- 1 Tbsp. Sugar
- 1 1/2 c. Flour
- 1 1/2 tsp Baking pwdr
- 1/2 tsp Salt
- 1/4 c. Sugar
- 1/2 c. Butter
- 1/2 c. Dry cranberries minced
- 1/4 c. Lowfat sour cream
- 1/4 c. Orange juice
- 2 tsp Orange peel grated
Directions
- Preheat oven to 400B0F. Grease large cookie sheet. In c. with fork, mix cinnamon with 1 tbs of sugar; set aside. 2. In medium bowl, mix flour, baking pwdr, salt, and 1/4 c sugar. With pastry blender, cut in butter till mix resembles coarse crumbs. Stir in dry cranberries, lowfat sour cream, orange juice, and orange peel just till ingredients are blended. 3. Turn dough onto lightly floured surface; with floured rolling pin, lightly roll dough to 1/2B2 thickness. Cut out scones with 3B2 star shape cookie cutter. With pancake turner, place scones 2B2 apart on cookie sheet. Press trimmings together; roll and cut as above. Sprinkle scones with cinnamon mix. 4. Bake scones 10-12 min till golden brown. Serve scones hot.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 69g | |
| Recipe makes 8 servings | |
| Calories 239 | |
| Calories from Fat 116 | 49% |
| Total Fat 13.19g | 16% |
| Saturated Fat 8.16g | 33% |
| Trans Fat 0.0g | |
| Cholesterol 34mg | 11% |
| Sodium 470mg | 20% |
| Potassium 62mg | 2% |
| Total Carbs 27.89g | 7% |
| Dietary Fiber 1.2g | 4% |
| Sugars 9.09g | 6% |
| Protein 2.79g | 4% |
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