Gluten Free Cranberry Scones
- Number of Servings: 8
Ingredients
*Arowhead Mills Gluten Free Pancake & Baking Mix, 2 cup (remove)Baking Powder, 2.5 tsp (remove)Salt, .25 tsp (remove)Butter, unsalted, 5 tbsp (remove)*Buttermilk, .25 cup (remove)Granulated Sugar, .25 cup (remove)Honey, 3 tbsp (remove)Egg, fresh, 1 large (remove)Cranberries, dried, sweetened (craisins), 0.33 cup (remove)egg white, fresh, 1 large (remove)*Turbinado Sugar (Sugar in the Raw), 6 tsp (remove)
1. Preheat oven to 400°.
2. Weigh or lightly spoon baking mix into dry measuring cups; level with a knife. Combine baking mix, baking powder, and salt in a large bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Cover and chill baking mix mixture 10 minutes.
3. Combine buttermilk and next 4 ingredients (through egg), stirring with a whisk until well blended. Stir in cranberries and nuts. Add buttermilk mixture to baking mix mixture; stir just until dough is moist.
4. Turn dough out onto a lightly floured (baking mix) surface. Pat dough into an 8-inch circle on a baking sheet lined with parchment paper. Cut dough into 12 wedges (do not separate the wedges). Brush egg white over dough; sprinkle evenly with turbinado sugar. Bake at 400° for 13 minutes or until golden. Remove from pan; cool 2 minutes on wire racks. Serve warm or at room temperature.
Number of Servings: 8
Recipe submitted by SparkPeople user NARCISSA_BELL.
2. Weigh or lightly spoon baking mix into dry measuring cups; level with a knife. Combine baking mix, baking powder, and salt in a large bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Cover and chill baking mix mixture 10 minutes.
3. Combine buttermilk and next 4 ingredients (through egg), stirring with a whisk until well blended. Stir in cranberries and nuts. Add buttermilk mixture to baking mix mixture; stir just until dough is moist.
4. Turn dough out onto a lightly floured (baking mix) surface. Pat dough into an 8-inch circle on a baking sheet lined with parchment paper. Cut dough into 12 wedges (do not separate the wedges). Brush egg white over dough; sprinkle evenly with turbinado sugar. Bake at 400° for 13 minutes or until golden. Remove from pan; cool 2 minutes on wire racks. Serve warm or at room temperature.
Number of Servings: 8
Recipe submitted by SparkPeople user NARCISSA_BELL.
Nutritional Info Amount Per Serving
- Calories: 307.7
- Total Fat: 8.0 g
- Cholesterol: 46.0 mg
- Sodium: 531.2 mg
- Total Carbs: 57.5 g
- Dietary Fiber: 0.3 g
- Protein: 3.6 g
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