Wheat Cranberry-Buttermilk Scones

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 192.3
  • Total Fat: 8.0 g
  • Cholesterol: 37.6 mg
  • Sodium: 215.4 mg
  • Total Carbs: 26.5 g
  • Dietary Fiber: 2.6 g
  • Protein: 4.4 g

View full nutritional breakdown of Wheat Cranberry-Buttermilk Scones calories by ingredient
Report Inappropriate Recipe

Submitted by: GETTINGFIT1019


Adaptation from Gooseberry Patch recipe Adaptation from Gooseberry Patch recipe
Number of Servings: 10


    *Flour, white, 1 cup (remove)
    *Whole Wheat Flour, 1 cup (remove)
    Kretschmer Wheat Germ (2 Tbsp), 1 serving (remove)
    Salt, .25 tsp (remove)
    Baking Powder, 1.5 tsp (remove)
    Baking Soda, .5 tsp (remove)
    Butter, unsalted, 6 tbsp (remove)
    Ocean Spray, Craisins Original Sweetened Dried Cranberries 1/3 cup (30g), 2 serving (remove)
    Buttermilk, lowfat, .5 cup (remove)
    Egg, fresh, 1 large (remove)
    Vanilla Extract, 1.5 tsp (remove)


Combine first 7 ingred. Cut in cold butter. Combine remaining liquid ingred. and add to dry, mixing just until moistened. Drop by spoonfuls onto greased cookie sheet. Bake at 375 for 15 min.

Serving Size: makes 10 muffins

Number of Servings: 10

Recipe submitted by SparkPeople user GETTINGFIT1019.


Rate This Recipe