Cranberry Raisin Mini Scones
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
2 cups whole wheat flour1/2 cup light butter spread or 50% butter/50%vegetable oil spread2 teaspoons baking powder1/2 cup lowfat buttermilk1 large egg1/4 cup sugar1/4 teaspoon salt1 cup coarsely chopped fresh cranberries1/2 cup golden seedless raisins1 teaspoon finely grated lemon zest
Preheat oven to 425 degrees.
Blend the flour, sugar, baking powder, lemon zest and salt together in a bowl. Cut in the butter or butter and oil, blending with the dry ingredients until you have a mixture the texture of cornmeal. Add in the cranberries and raisins. Beat the egg and buttermilk together lightly and add to the other ingredients, stirring just until the dough forms. Turn the dough out onto a floured surface and knead it lightly into a ball. Divide the ball into two, flatten each ball out into a round on a baking sheet covered with parchment paper--each round should be about 1/2-3/4" thick. Using a sharp knife, score each round into eighths, leaving the pieces together and taking care not to cut the parchment. Bake for 20 minutes or until golden--they are done when a toothpick inserted in the scone comes out clean. Let cool 5-10 minutes on a baking rack, then separate the sections with a sharp knife and serve with butter.
Number of Servings: 16
Recipe submitted by SparkPeople user SKINNYAGAINCO.
Blend the flour, sugar, baking powder, lemon zest and salt together in a bowl. Cut in the butter or butter and oil, blending with the dry ingredients until you have a mixture the texture of cornmeal. Add in the cranberries and raisins. Beat the egg and buttermilk together lightly and add to the other ingredients, stirring just until the dough forms. Turn the dough out onto a floured surface and knead it lightly into a ball. Divide the ball into two, flatten each ball out into a round on a baking sheet covered with parchment paper--each round should be about 1/2-3/4" thick. Using a sharp knife, score each round into eighths, leaving the pieces together and taking care not to cut the parchment. Bake for 20 minutes or until golden--they are done when a toothpick inserted in the scone comes out clean. Let cool 5-10 minutes on a baking rack, then separate the sections with a sharp knife and serve with butter.
Number of Servings: 16
Recipe submitted by SparkPeople user SKINNYAGAINCO.
Nutritional Info Amount Per Serving
- Calories: 151.0
- Total Fat: 7.3 g
- Cholesterol: 22.2 mg
- Sodium: 114.8 mg
- Total Carbs: 20.4 g
- Dietary Fiber: 2.5 g
- Protein: 3.0 g
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