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Breakfast Cranberry Scones Recipe

Cornmeal adds a slight crunch to these breakfast or brunch treats. Kathy Zielicke of Moore Haven, Florida writes, "These scones are nice with a cup of hot tea or coffee. For a change of pace, try them with the dried berries of your choice. They're sure to brighten your day."

This recipe is:

Healthy

Diabetic Friendly

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Breakfast Cranberry Scones Recipe

Prep: 20 min. Bake: 15 min.

Yield: 12 Servings

20 15 35

Ingredients

2 cups all-purpose flour
3/4 cup dried cranberries
1/3 cup cornmeal
1/4 cup plus 1 tablespoon sugar, divided
2 teaspoons baking powder
2 teaspoons grated orange peel
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
2 egg whites, lightly beaten
2/3 cup buttermilk
1/4 cup canola oil

Directions

In a large bowl, combine the flour, cranberries, cornmeal, 1/4 cup sugar, baking powder, orange peel, baking soda, salt and nutmeg. In another bowl, combine the egg whites, buttermilk and oil. Add to dry ingredients and stir until a soft dough forms.
Turn onto a floured surface; gently knead 6-8 times. Pat dough into an 8-1/2-in. circle. Place on a baking sheet coated with cooking spray. Cut into 12 wedges; do not separate. Sprinkle with remaining sugar.
Bake at 400° for 15-17 minutes or until golden brown. Remove to a wire rack. Serve warm. Yield: 1 dozen.

Nutritional Analysis: 1 scone equals 183 calories, 5 g fat (trace saturated fat), 0 cholesterol, 216 mg sodium, 30 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 1 starch, 1 fruit, 1 fat.

Originally published as Cranberry Scones in Light & Tasty April/May 2005, p55

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Breakfast Cranberry Scones

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Reviewed on Jan. 19, 2013 by Marymakin

It is hard to believe these scones are healthy. They are so delicious! I like a larger scone (I know I am increasing my calories) but I cut my circle into 8ths.

Reviewed on Oct. 03, 2011 by andjayne

Good, very tasty liht scone recipe! Made it with 4 tbs. (1/4 c.) butter instead of oil. I didn't have buttermilk, so I used light sour cream. It was very good, orange zest adds a nice flavour. I may have added a wee bit more sugar if I were to make it again. :)