Peanut Butter Cranberry Scones
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 224.1
- Total Fat: 7.4 g
- Cholesterol: 27.4 mg
- Sodium: 348.8 mg
- Total Carbs: 35.8 g
- Dietary Fiber: 2.1 g
- Protein: 6.6 g
View full nutritional breakdown of Peanut Butter Cranberry Scones calories by ingredient
Introduction
The nutrition in these scones is boosted by using peanut butter in place of regular butter. Any type of nut butter can be used. The nutrition in these scones is boosted by using peanut butter in place of regular butter. Any type of nut butter can be used.Number of Servings: 8
Ingredients
-
1 3/4 cup all purpose flour
4 tsp Baking Powder
1/4 cup Granulated Sugar
1/8 tsp Salt
5 tbsp Peanut Butter, chunk style or creamy
1/2 cup Cranberries, dried, sweetened (Craisins)
1/2 cup Lactaid 1% Milk
1/4 cup Lactaid Sour Cream
1 Egg
1 Tbsp Lactaid 1% Milk
Tips
I was able to make these lactose free so I could enjoy them without fear. Yay!
These are also good with any substitute of fruit. I tried fresh blackberries, which worked well, and the dough got colored by the berries, which was pretty.
Directions
Preheat oven to 400'F. Sift the dry ingredients into a bowl. Cut in peanut butter until well mixed. Stir in dried cranberries.
In a small bowl, combine 1/2 cup milk and sour cream. stir until well mixed. Pour all at once into dry ingredients and stir gently until well blended. Overworking the dough results in VERY dense scones. (Think hockey puck!)
Place dough onto a well floured surface and pat into a round. Cut into eight wedges and, with floured hands, shape each wedge into a ball and place on a greased baking sheet and flatten slightly.
Whisk together the egg and 1 tablespoon of milk. Brush the scones with the egg wash. Let rest for about ten minutes.
Bake for 10-15 minutes in preheated oven until the tops are
light golden brown .
These are great plain or with jam. No need for butter, since we used peanut butter.
Serving Size: 8 scones, 1 serving each
Number of Servings: 8
Recipe submitted by SparkPeople user DEANA1003.
In a small bowl, combine 1/2 cup milk and sour cream. stir until well mixed. Pour all at once into dry ingredients and stir gently until well blended. Overworking the dough results in VERY dense scones. (Think hockey puck!)
Place dough onto a well floured surface and pat into a round. Cut into eight wedges and, with floured hands, shape each wedge into a ball and place on a greased baking sheet and flatten slightly.
Whisk together the egg and 1 tablespoon of milk. Brush the scones with the egg wash. Let rest for about ten minutes.
Bake for 10-15 minutes in preheated oven until the tops are
light golden brown .
These are great plain or with jam. No need for butter, since we used peanut butter.
Serving Size: 8 scones, 1 serving each
Number of Servings: 8
Recipe submitted by SparkPeople user DEANA1003.