Scone (Cranberry) - 1
- Number of Servings: 8
Ingredients
*Organic All-Purpose White Flour, 1 cup (remove)Whole Wheat Pastry Flour (Bob's Red Mills) - 1/2 cup, 2 serving (remove)Butter, unsalted, 0.5 cup (remove)Granulated Sugar, 0.25 cup (remove)Maple Syrup, 2 tbsp (remove)Buttermilk, lowfat, 0.65 cup (remove)Baking Powder, 1.25 tsp (remove)Baking Soda, 0.25 tsp (remove)Cranberries, dried, sweetened (craisins), 0.5 cup (remove)Salt, 0.25 tsp (remove)
Set oven temperature to 400 degrees F (200 degrees C). Stack two baking sheets together and line the top baking sheet with parchment paper. (This prevents the bottoms of the scones from over browning during baking.)
In a large bowl, whisk together the flour, sugar, baking powder, baking soda & salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs.
In a small measuring cup combine the buttermilk with the maple syrup and then add to the flour mixture, stirring just until the dough comes together. Do not over mix the dough.
Transfer to a lightly floured surface and knead the dough gently four or five times and then pat the dough into a circle that is about 7 inches (18 cm) round and about 11/2 inches (3.75 cm) thick. Cut this circle in half, then cut each half into 4 pie-shaped wedges (triangles). You will have 8 scones altogether. Place the scones on the baking sheet. Increase oven temperature to 400 degrees F (200 degrees C). Stack two baking sheets together and line the top baking sheet with parchment paper. (This prevents the bottoms of the scones from over browning during baking.)
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and espresso powder. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. Stir in the chopped nuts and chocolate chips. In a small measuring cup combine the buttermilk with the maple syrup and then add to the flour mixture, stirring just until the dough comes together. Do not over mix the dough.
Transfer to a lightly floured surface and knead the dough gently four or five times and then pat the dough into a circle that is about 7 inches (18 cm) round and about 11/2 inches (3.75 cm) thick. Cut this circle in half, then cut each half into 4 pie-shaped wedges (triangles). You will have 8 scones altogether. Place the scones on the baking sheet.
Bake for about 18 - 20 minutes or until golden brown and a toothpick inserted in the middle comes out clean.
Number of Servings: 8
Recipe submitted by SparkPeople user MANJUK.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda & salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs.
In a small measuring cup combine the buttermilk with the maple syrup and then add to the flour mixture, stirring just until the dough comes together. Do not over mix the dough.
Transfer to a lightly floured surface and knead the dough gently four or five times and then pat the dough into a circle that is about 7 inches (18 cm) round and about 11/2 inches (3.75 cm) thick. Cut this circle in half, then cut each half into 4 pie-shaped wedges (triangles). You will have 8 scones altogether. Place the scones on the baking sheet. Increase oven temperature to 400 degrees F (200 degrees C). Stack two baking sheets together and line the top baking sheet with parchment paper. (This prevents the bottoms of the scones from over browning during baking.)
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and espresso powder. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. Stir in the chopped nuts and chocolate chips. In a small measuring cup combine the buttermilk with the maple syrup and then add to the flour mixture, stirring just until the dough comes together. Do not over mix the dough.
Transfer to a lightly floured surface and knead the dough gently four or five times and then pat the dough into a circle that is about 7 inches (18 cm) round and about 11/2 inches (3.75 cm) thick. Cut this circle in half, then cut each half into 4 pie-shaped wedges (triangles). You will have 8 scones altogether. Place the scones on the baking sheet.
Bake for about 18 - 20 minutes or until golden brown and a toothpick inserted in the middle comes out clean.
Number of Servings: 8
Recipe submitted by SparkPeople user MANJUK.
Nutritional Info Amount Per Serving
- Calories: 279.3
- Total Fat: 12.2 g
- Cholesterol: 32.3 mg
- Sodium: 214.1 mg
- Total Carbs: 40.0 g
- Dietary Fiber: 3.0 g
- Protein: 3.8 g
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