Breakfast Cranberry Scones Recipe

5 2 2
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Breakfast Cranberry Scones Recipe

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5 2 2
Publisher Photo
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."
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min.

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

Nutritional Facts

1 each: 183 calories, 5g fat (0 saturated fat), 0 cholesterol, 216mg sodium, 30g carbohydrate (11g sugars, 1g fiber), 4g protein. Diabetic Exchanges: 1 starch, 1 fruit, 1 fat.

  • 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
  1. 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.
  2. 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.
  3. Bake at 400° for 15-17 minutes or until golden brown. Remove to a wire rack. Serve warm. Yield: 1 dozen.
Originally published as Cranberry Scones in Light & Tasty April/May 2005, p55

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Reviews forBreakfast Cranberry Scones

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MY REVIEW
Marymakin User ID: 7094389 59253
Reviewed Jan. 19, 2013

"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."

MY REVIEW
andjayne User ID: 5934493 140529
Reviewed Oct. 3, 2011

"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. :)"

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