Makeover Cranberry Pecan Scones Recipe

5 2 2
Makeover Cranberry Pecan Scones Recipe
Makeover Cranberry Pecan Scones Recipe photo by Taste of Home
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Makeover Cranberry Pecan Scones Recipe

Read Reviews
5 2 2
Publisher Photo
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.

Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/4 cup cold butter or stick margarine
  • 1 egg
  • 6 tablespoons orange juice
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon grated orange peel
  • 1/2 cup chopped fresh or frozen cranberries, thawed
  • 3 tablespoons chopped pecans, toasted
  • 1 egg white
  • 1/2 teaspoon water

Directions

In a large bowl, combine the flour, sugar, baking powder, salt and baking soda; cut in butter until mixture resembles coarse crumbs. Beat the egg, orange juice, vanilla and orange peel. Add to flour mixture along with cranberries and pecans; stir just until moistened.
Pat dough into a 6-1/2-in. circle on a baking sheet coated with cooking spray. Combine egg white and water; brush over dough. Cut into eight wedges (do not separate). Bake at 400° for 20-25 minutes or until golden brown. Cool on a wire rack. Yield: 8 servings.
Originally published as Makeover Cranberry Pecan Scones in Light & Tasty December/January 2004, p14

Nutritional Facts

1 each: 250 calories, 9g fat (4g saturated fat), 42mg cholesterol, 321mg sodium, 38g carbohydrate (0 sugars, 2g fiber), 5g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat, 1/2 fruit.

  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/4 cup cold butter or stick margarine
  • 1 egg
  • 6 tablespoons orange juice
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon grated orange peel
  • 1/2 cup chopped fresh or frozen cranberries, thawed
  • 3 tablespoons chopped pecans, toasted
  • 1 egg white
  • 1/2 teaspoon water
  1. In a large bowl, combine the flour, sugar, baking powder, salt and baking soda; cut in butter until mixture resembles coarse crumbs. Beat the egg, orange juice, vanilla and orange peel. Add to flour mixture along with cranberries and pecans; stir just until moistened.
  2. Pat dough into a 6-1/2-in. circle on a baking sheet coated with cooking spray. Combine egg white and water; brush over dough. Cut into eight wedges (do not separate). Bake at 400° for 20-25 minutes or until golden brown. Cool on a wire rack. Yield: 8 servings.
Originally published as Makeover Cranberry Pecan Scones in Light & Tasty December/January 2004, p14

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Reviews forMakeover Cranberry Pecan Scones

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MY REVIEW
kendrabetz User ID: 18586 66471
Reviewed Feb. 2, 2011

"This is now a breakfast standard in our household!"

MY REVIEW
ginnyjb User ID: 1598871 50859
Reviewed Jan. 23, 2011

"easy to make and very tasty. This will go in my favorite recipes file. :)"

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