Peanut Butter Cranberry Scones
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 214.5
- Total Fat: 6.5 g
- Cholesterol: 15.6 mg
- Sodium: 345.3 mg
- Total Carbs: 35.8 g
- Dietary Fiber: 2.1 g
- Protein: 6.2 g
View full nutritional breakdown of Peanut Butter Cranberry Scones calories by ingredient
Introduction
Super yummy, with the extra protein of peanut butter. Super yummy, with the extra protein of peanut butter.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, smooth or chunky ( 80 grams)
1/2 cup Cranberries, dried, sweetened (Craisins)
1/2 cup Lactaid 1% Milk
1/4 cup Sour Cream, reduced fat
1/2 large Egg, fresh, whole, raw (beat whole egg w/ 1 Tbsp milk, you will only use about half of the mixture)
1 Tbsp Lactaid 1% Milk
Tips
It is important to SIFT, STIR JUST UNTIL MIXED, and LET THEM REST for good results.
Using Lactose free milk and sour cream make these good for those of us that are Lactose intolerant.
Using Peanut butter instead of butter gives them an extra punch of nutrition.
Directions
1. Preheat oven to 400'F.
2. SIFT flour, baking powder, sugar and salt into a large bowl. Cut in Peanut butter using a pastry blender, until it is in pea-sized lumps. Stir in Craisins.
3. Mix together milk and sour cream. Pour all at once into the dry ingredients and stir GENTLY until well blended. Overworking the dough results in hockey puck scones!
4. With floured hands, pat dough into a round and cut into 8 wedges. Roll each wedge into a round and place onto a greased or parchment paper-lined baking sheet.
5. Wisk together egg and 1 Tbsp. milk. Brush the tops of the scones with the egg wash. Let them rise for about 10 minutes.
6. Bake for 10-15 minutes in preheated oven until tops are LIGHT golden brown.
Serving Size: 1 scone
Number of Servings: 8
Recipe submitted by SparkPeople user DEANA1003.
2. SIFT flour, baking powder, sugar and salt into a large bowl. Cut in Peanut butter using a pastry blender, until it is in pea-sized lumps. Stir in Craisins.
3. Mix together milk and sour cream. Pour all at once into the dry ingredients and stir GENTLY until well blended. Overworking the dough results in hockey puck scones!
4. With floured hands, pat dough into a round and cut into 8 wedges. Roll each wedge into a round and place onto a greased or parchment paper-lined baking sheet.
5. Wisk together egg and 1 Tbsp. milk. Brush the tops of the scones with the egg wash. Let them rise for about 10 minutes.
6. Bake for 10-15 minutes in preheated oven until tops are LIGHT golden brown.
Serving Size: 1 scone
Number of Servings: 8
Recipe submitted by SparkPeople user DEANA1003.