Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium bowl, combine eggs, 1/2 cup milk and cranberries; set aside.

    Advertisement
Instructions Checklist
  • In a large bowl, combine flour, powdered sugar, buttermilk powder, baking powder and baking soda. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in center of flour mixture. Add egg mixture all at once to flour mixture. Using a fork, stir just until moistened.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing dough for 10 to 12 strokes or until dough is nearly smooth. Pat or lightly roll to 1/2-inch-thickness; cut with a floured 2-1/2-inch round cutter. Or divide dough in half. Pat each half to a 1/2-inch-thick circle and cut each into 8 wedges. If you like, lightly brush tops of each round or wedge with additional milk and sprinkle with granulated sugar.

Instructions Checklist
  • Place scones 1 inch apart on an ungreased baking sheet. Don't flatten. Bake in a 350 degree F oven about 15 minutes or until golden. Remove scones from baking sheet. Cool on wire rack for 5 minutes. Serve warm with whipped cream or butter. Makes 15 or 16 scones.

Nutrition Facts

207 calories; 10 g total fat; 6 g saturated fat; 1 g polyunsaturated fat; 3 g monounsaturated fat; 54 mg cholesterol; 190 mg sodium. 65 mg potassium; 25 g carbohydrates; 1 g fiber; 8 g sugar; 4 g protein; 340 IU vitamin a; 0 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 44 mcg folate; 0 mcg vitamin b12; 50 mg calcium; 1 mg iron;

Reviews