Cranberry Scones

Serves: 12

Nutrition Information Per Serving:

calories total fat sat fat protein fiber sodium (mg) carbs ww pts
180 2 0.5 4 0.5 368 37 4

recipe ingredients
2-1/2 cups all-purpose flour
1/2 cup packed brown sugar
1 Tbsp. baking powder
1 tsp. baking soda
3/4 tsp. salt
1/2 tsp. ground cinnamon
1/4 cup Prune Purée (recipe follows) or prepared prune butter
2 Tbsp. cold margarine
1 container (8 ounces) nonfat vanilla yogurt
3/4 cup dried cranberries
1 egg white, lightly beaten
1 Tbsp. granulated sugar

recipe directions
Preheat oven to 400°F. Coat baking sheet with vegetable cooking spray. In large bowl, combine flour, brown sugar, baking powder, baking soda, salt and cinnamon. Cut in prune purée and margarine with pastry blender until mixture resembles coarse crumbs. Mix in yogurt just until blended. Stir in cranberries. On floured surface, roll or pat dough to 3/4-inch thickness. Cut out with 2-1/2- to 3-inch biscuit cutter, rerolling scraps as needed, but handling as little as possible. Arrange on prepared baking sheet, spacing 2 inches apart. Brush with egg white and sprinkle with granulated sugar. Bake in center of oven about 15 minutes until golden brown and springy to the touch. Serve warm or at room temperature.

Prune Purée

Combine 1-1/3 cups (8 ounces) pitted prunes and 6 tablespoons hot water in container of food processor or blender. Pulse on and off until prunes are finely chopped and smooth. Store leftovers in a covered container in the refrigerator for up to two months. Makes 1 cup.


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