Cranberry-Buttermilk Scones |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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These low-fat scones are filled with cranberries and topped wtih coarse sugar, but still come in at only 5 grams of fat per serving. Ingredients:
1 1/2 cups all-purpose flour |
2/3 cup sugar |
2 teaspoons baking powder |
1/4 teaspoon baking soda |
1/4 teaspoon salt |
2 tablespoons chilled unsalted butter, cut into small pieces |
1/3 cup low-fat buttermilk, well-shaken |
1 large egg, lightly beaten |
1/2 teaspoon pure vanilla extract |
1 cup fresh or frozen cranberries, thawed |
1 egg white, lightly beaten |
1 1/2 teaspoons coarse sugar |
Directions:
1. Preheat oven to 400°. Combine first 5 ingredients; cut in butter with pastry blender until mixture resembles a coarse meal.
2. Whisk together the buttermilk, egg, and vanilla. Add to dry ingredients with cranberries; stir just until moist.
3. On lightly floured surface, knead dough with floured hands 5 or 6 times; pat into 7-inch round. Cut into 6 wedges; transfer wedges to parchment-lined baking sheet.
4. Brush tops with egg white, and sprinkle with coarse sugar. Bake 15 minutes or until golden. Let cool on wire rack 10 minutes before serving.
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