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Add a photoRaciónes: 12
Ingredientes
- 2 1/4 c. Flour, all-purpose
- 1 x Reserve 2 Tbsp.
- 1/3 c. Sugar, granulated
- 2 tsp Sugar, granulated
- 2 Tbsp. Orange peel, grated
- 2 1/4 tsp Baking pwdr, double-acting
- 1/2 tsp Baking soda
- 1/2 c. Margarine, reduce-cal
- 1 c. Cranberries, coarse minced
- 1/4 c. Currants
- 1/2 c. Buttermilk, skim
- 1 tsp Extract, vanilla
Direcciones
- 1. Using a fork, in large bowl combine flour, sugar, orange peel, baking pwdr, and baking soda. With pastry blender, cut in margarine till mix resembles coarse crumbs. Add in cranberries and currants; stir to combine. Add in buttermilk and vanilla to flour mix and stir to combine
- (mix will be dry). Form dough into 2 equal balls.
- 2. Preheat oven to 400 F. Sprinkle clean work surface with 1 Tbsp. reserved flour. On floured surface, using fingertips, work one-half of dough into 6-inch circle, about 1/2-inch thick. Cut circle into 6 equal wedges; place wedges on nonstick baking sheet, leaving a space of about 1 inch between each. Repeat procedure, using remaining flour and dough. Bake till lightly browned, about 10 to 15 min. Remove scones to wire rack and let cold.
- 35 optional
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 142g | |
| Recipe makes 12 servings | |
| Calories 201 | |
| Calories from Fat 72 | 36% |
| Total Fat 8.15g | 10% |
| Saturated Fat 1.62g | 6% |
| Trans Fat 1.41g | |
| Cholesterol 0mg | 0% |
| Sodium 414mg | 17% |
| Potassium 122mg | 3% |
| Total Carbs 28.25g | 8% |
| Dietary Fiber 1.4g | 5% |
| Sugars 9.27g | 6% |
| Protein 3.86g | 6% |
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