193 Cals 4.3 Protein 34 Carbs 4.7 Fats
PREP TIME:
15 mins
COOK TIME:
20 mins
TOTAL TIME:
35 mins
YIELD:10 SERVINGS
COURSE:Breakfast, Brunch
CUISINE:American
These Lemon Cranberry Scones studded with dried cranberries are topped with a lemon glaze; a perfect Sunday morning treat.
INGREDIENTS
2 tbsp sugar
2 tbsp fresh lemon juice, divided
1/2 cup low fat buttermilk
1/4 cup sugar
1 tbsp lemon zest
2 tsp vanilla extract
1 large egg
2 cups Ultra grain flour, or 1 cup white, 1 cup white whole wheat
1 tbsp baking powder
1/2 tsp salt
3 tbsp chilled butter, must be cold cut into small pieces
3/4 cup dried sweet cranberries or cherries
INSTRUCTIONS
Position rack in top third of oven; Preheat oven to 375F°.
Line baking sheet with parchment paper.
Make glaze by combining 2 tbsp sugar and 1 tbsp lemon juice.
Combine buttermilk, remaining lemon juice, sugar, lemon zest, vanilla, and egg in a medium bowl, stirring with a whisk.
Combine flour, baking powder, salt, in a large bowl, stirring with a whisk.
Cut in chilled butter with a pastry blender, or you could use 2 knives, until the mixture resembles coarse meal.
Gently fold in cranberries or cherries.
Add buttermilk mixture, stirring just until moist. (dough will be sticky)
Place dough onto a floured surface and knead lightly four times with floured hands.
Form dough into an 8-inch circle onto baking sheet, about 3/4″ thick. Using a knife, cut dough into 10 wedges (do not cut all the way through).
Brush lemon glaze over dough.
Bake until golden, about 18-20 minutes, or until a tester comes out clean.
Serve warm or room temperature.
NOTES
Basic Scone recipe modified from Cooking Light
Serving: 1scone , Calories: 193kcal, Carbohydrates: 34g, Protein: 4.3g, Fat: 4.7g, Fiber: 2.1gBlue Smart Points:7Green Smart Points:8Purple Smart Points:7Points +:5
Health & Nutrition
