Cranberry Orange Scone

Name: Cranberry Orange Scone
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8 scones, 8 serving(s)
Ingredients: 1 cup whole wheat flour; 1 cup all-purpose flour; 1/2 cup sugar; 1 tablespoon baking powder; 1/4 teaspoon baking soda; 1/4 teaspoon salt; 1 orange, zest of; 1/2 cup cranberries; 1/4 cup butter (I used 2 tbsp smart balance spread); 1 egg; 1/2 cup buttermilk (I used part skim ricotta); 1/2 teaspoon vanilla; cinnamon-sugar mixture, to sprinkle

Submitted by Chef #1082227

"I got it written from one of the health magazines in Barnes and Noble. Originally it was whole wheat blueberry scone. I figured you can use any berries - dry or fresh. They turned out yummy! Enjoy!"

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Ready In:: 30mins
Ingredients:: 13
Yields:: 8 scones
Serves:: 8

ingredients

1 cup whole wheat flour
1 cup all-purpose flour
¹⁄₂ cup sugar
1 tablespoon baking powder
¹⁄₄ teaspoon baking soda
¹⁄₄ teaspoon salt
1 orange, zest of
¹⁄₂ cup cranberries
¹⁄₄ cup butter (I used 2 tbsp smart balance spread)
1 egg
¹⁄₂ cup buttermilk (I used part skim ricotta)
¹⁄₂ teaspoon vanilla
cinnamon-sugar mixture, to sprinkle

directions

Mix first 8 ingredients in a large bowl. Add butter and crumble mixture with hands. In a separate bowl wisk egg with buttermilk, add vanilla. Add batter to flour mixture and make a soft dough. Roll a circle about 1/2 to 1/3 inch thick and sprinkle it with cinnamon and sugar. Cut to 8 wedges (I made 16 small) and bake in preheated oven at 400F for 20-25 mintues (or until brown).