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Ingredientes
- These tender scones are made without Large eggs. Serve them hot with cranberry butter. Makes 16 scones
- 3 c. unbleached all-purpose flour
- 1/3 c. sugar
- 2 3/4 tsp baking pwdr
- 1/2 tsp baking soda
- 3/4 tsp salt
- 3/4 c. chilled margarine, cut into 6 to 8 pcs
- 3/4 c. dry cranberries
- 1 tsp grated orange zest
- 1 c. buttermilk
- 1 Tbsp. heavy cream
- 1/4 tsp grnd cinnamon
- 2 Tbsp. sugar
Direcciones
- Preheat oven to 400 degrees. Lightly grease a baking sheet and set aside.
- In a large bowl, stir the flour, sugar, baking pwdr, baking soda and salt.
- Add in the margarine and beat with an electric mixer till well-blended. Add in the dry cranberries and orange zest. Pour in the buttermilk and mix till blended.
- Gather the dough into a ball and divide in half. On a lightly floured board, roll into two circles approximately 1/2- to 3/4 inch thick. Cut each circle into eight wedges.
- To make the glaze: Combine the cream, cinnamon and sugar in a small bowl. Set aside.
- Bake the scones on the prepared baking sheet for 12 to 15 min or possibly till they are golden brown. Remove scones from oven and brush with glaze.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 83g | |
| Recipe makes 12 servings | |
| Calories 261 | |
| Calories from Fat 110 | 42% |
| Total Fat 12.41g | 16% |
| Saturated Fat 2.61g | 10% |
| Trans Fat 2.11g | |
| Cholesterol 3mg | 1% |
| Sodium 643mg | 27% |
| Potassium 74mg | 2% |
| Total Carbs 33.51g | 9% |
| Dietary Fiber 1.2g | 4% |
| Sugars 8.99g | 6% |
| Protein 3.98g | 6% |
