Cranberry Orange scones
- Number of Servings: 12
Ingredients
1.25 cup Flour - Gold medal all purpose flour 1.25 cup Whole Wheat Flour 15 tsp Truvia Baking Blend Natural Sweetener with Sugar - serving size 1/2 tsp (2g) 24 tsp Sugar Twin Brown Sugar (by E_BEIGHTON) 2 tbsp Orange Peel 2.25 tsp Baking Powder .25 tsp Baking Soda 112 gram(s) Smart Balance Buttery Spread Light With Flax Seed Oil - 1 Srv = 14g or 1 Tbsp - Source - Smart Balan (by DEADCENTER) 4 serving Cranberries Ocean Spray Cranraisins 1/4C = 4 TBSP (by CELESTE_W) .50 cup Buttermilk, lowfat 1 tsp Vanilla Extract
Combine first 6 ingredients, cut buttery spread into flour mixture with pastry cutter. Stir in buttermilk and vanilla. Mix until blended, mix in cranraisins. Sprinkle flour onto work surface. Divide dough in half. Pat each into 6"x 1/2" thick circle. Cut into 6 triagles. Spray cookie sheet with Pam, Bake at 4 00 for15 to 20 minutes until lightly browned. Freeze well. You can use a little milk and powdered sugar to make a light glaze.
Serving Size: Two circles 6" x 1/2" cut each one into 6 triagles
Number of Servings: 12
Recipe submitted by SparkPeople user TRUSTOBEY2.
Serving Size: Two circles 6" x 1/2" cut each one into 6 triagles
Number of Servings: 12
Recipe submitted by SparkPeople user TRUSTOBEY2.
Nutritional Info Amount Per Serving
- Calories: 169.6
- Total Fat: 3.7 g
- Cholesterol: 0.4 mg
- Sodium: 188.4 mg
- Total Carbs: 35.2 g
- Dietary Fiber: 5.4 g
- Protein: 3.3 g
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