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Cranberry Scones

Source of Recipe


Cooking Light-11/02






List of Ingredients



• 1 3/4 cups all-purspose flour
  
• 1/2 cup granulated sugar
  
• 1/4 cup yellow cornmeal
  
• 2 teaspoons baking powder
  
• 1/4 teaspoon baking soda
  
• 1/4 teaspoon salt
  
• 2 tablespoons chilled butter, cut into small pieces
  
• 1/2 cup halved fresh cranberries
  
• 1/2 cup low-fat buttermilk
  
• 1/2 teaspoon grated orange rind
  
• 1 large egg lightly beaten
  
• Cooking spray
  
• 1 teaspoon powdered sugar
  






Instructions



1. Preheat oven to 375-degrees.
   
   
2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (flour through salt) in a bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add cranberries, tossing to coat.
   
   
3. Combine buttermilk, rind and egg; add to flour mixture, stirring just until moist (dough will be sticky).
   
   
4. Turn dough out onto a lightly floured surface, and knead lightly 5 times with floured hands. Pat dough into a 7-inch circle on a baking sheet coated with cooking spray. Cut dough into 10 wedges, cutting into, but not completing through, dough. Bake at 375-deg for 30 minutes or until golden. Sift powdered sugar over scones; serve warm. Yield: 10; serving size, 1 scone.
   
   
5. Nutritional info: calories: 168 (17% fm fat); fat 3.2g (sat 1.7g; mono 0.9g; poly 0.3g); protein 3.7g; carb 31.2g; fiber 1.1g; chol 28mg; iron 1.4mg; sodium 231mg; calc 75mg