Cranberry-Orange Scones

Preheat oven to 400 F

2 cups flour
1/4 cup sugar
1 & 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 cup margarine, chilled in small pieces
1/3 cup cranberries
1/4 cup nonfat buttermilk
1/4 cup orange juice
1 tsp orange rind sliced
1 egg, lightly beaten
Vegetable cooking spray
1 egg white, lightly beaten
1 Tbs sugar

Combine first 4 ingredients into a bowl; cut in margarine with a pasty blender until mixture resembles a coarse meal. Add cranberries; toss well. Combine buttermilk, juice, and egg; add to dry ingredients, stirring until the dry ingredients are moistened. (Dough will be sticky).

Turn dough out onto lightly floured surface; with floured hands, knead 4 to 5 times. Pat dough into a 9-inch circle on a cookie sheet coated with vegetable spray. Cut dough into 12 wedges, cutting to but not through dough. Brush with egg white, and sprinkle with 1 Tbs sugar. Bake for 15 minutes or until golden. Serve warm. Yields 1 dozen scones.

Note: I have used cranberry sauce when I couldn't get cranberries. Also, you can substitute chopped dried apricots for the cranberries, apricot nectar for the juice and lemon rind for the orange rind for apricot scones.


Calories 150 (27% from fat) / Protein 3.2 g / Fat 4.5 g / Carb 24g / Fiber .7g / Chol 18 mg