Peanut Butter Cranberry Scones

  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 8
Ingredients
1 3/4 cup all purpose flour 4 tsp Baking Powder 1/4 cup Granulated Sugar 1/8 tsp Salt 5 tbsp Peanut Butter, chunk style or creamy1/2 cup Cranberries, dried, sweetened (Craisins) 1/2 cup Lactaid 1% Milk 1/4 cup Lactaid Sour Cream 1 Egg 1 Tbsp Lactaid 1% Milk
Directions
Preheat oven to 400'F. Sift the dry ingredients into a bowl. Cut in peanut butter until well mixed. Stir in dried cranberries.
In a small bowl, combine 1/2 cup milk and sour cream. stir until well mixed. Pour all at once into dry ingredients and stir gently until well blended. Overworking the dough results in VERY dense scones. (Think hockey puck!)
Place dough onto a well floured surface and pat into a round. Cut into eight wedges and, with floured hands, shape each wedge into a ball and place on a greased baking sheet and flatten slightly.
Whisk together the egg and 1 tablespoon of milk. Brush the scones with the egg wash. Let rest for about ten minutes.
Bake for 10-15 minutes in preheated oven until the tops are
light golden brown .
These are great plain or with jam. No need for butter, since we used peanut butter.


Serving Size: 8 scones, 1 serving each

Number of Servings: 8

Recipe submitted by SparkPeople user DEANA1003.

Servings Per Recipe: 8
Nutritional Info Amount Per Serving
  • Calories: 224.1
  • Total Fat: 7.4 g
  • Cholesterol: 27.4 mg
  • Sodium: 348.8 mg
  • Total Carbs: 35.8 g
  • Dietary Fiber: 2.1 g
  • Protein: 6.6 g

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