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Cranberry Scones

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By Betty Crocker Kitchens
Updated Jan 17, 2008
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Fresh orange and cranberries partner in sweet coffeeshop scones.

Cranberry Scones

  • Prep Time 25 min
  • Total 45 min
  • Servings 16
  • Ingredients 10
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Ingredients

Scones

  • 3 cups Gold Medal™ self-rising flour
  • 1/2 cup granulated sugar
  • 1 teaspoon grated orange peel
  • 1/2 cup butter or margarine
  • 1 cup fresh or frozen cranberries, halved
  • 1 egg
  • 1/3 to 1/2 cup buttermilk

Orange Butter

  • 1/2 cup butter or margarine, softened
  • 2 tablespoons powdered sugar
  • 1 teaspoon grated orange peel

Instructions

  • Step 
    1
    Heat oven to 400°F. Grease large cookie sheet with shortening or cooking spray. In large bowl, stir together flour, granulated sugar and 1 teaspoon orange peel. Cut in 1/2 cup butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture resembles coarse crumbs. Stir in cranberries.
  • Step 
    2
    In 1-cup measuring cup, beat egg well. Add buttermilk to make 2/3 cup. Add to flour mixture; stir gently with fork until dry particles begin to cling together. (Do not add more liquid. Mixture may be crumbly.)
  • Step 
    3
    On lightly floured surface, gently press dough together to form ball. Divide dough in half. Place both halves on cookie sheet; flatten each into 6-inch round. With floured knife or pizza cutter, cut each into 8 wedges. Separate wedges slightly, about 1/2 inch apart.
  • Step 
    4
    Bake 20 to 25 minutes or until golden brown. Cool on cookie sheet 5 minutes.
  • Step 
    5
    Meanwhile, in small bowl, mix orange butter ingredients until well blended. Serve warm scones with orange butter.

Nutrition

220 Calories
12g Total Fat
3g Protein
26g Total Carbohydrate
8g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
220
Calories from Fat
110
Total Fat
12g
19%
Saturated Fat
7g
37%
Trans Fat
0g
Cholesterol
45mg
15%
Sodium
390mg
16%
Potassium
45mg
1%
Total Carbohydrate
26g
9%
Dietary Fiber
1g
4%
Sugars
8g
Protein
3g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
0%
0%
Calcium
10%
10%
Iron
8%
8%
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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