 Cranberry Scones
Makes 12 scones
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Image © Publications International, Ltd.
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Cranberry Scones
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Ingredients
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2-1/2
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cups all-purpose flour
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1/2
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cup packed brown sugar
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1
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tablespoon baking powder
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1
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teaspoon baking soda
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3/4
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teaspoon salt
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1/2
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teaspoon ground cinnamon
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1/4
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cup Dried Plum Purée (recipe follows) or prepared dried plum butter
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2
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tablespoons cold margarine or butter
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1
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container (8 ounces) nonfat vanilla yogurt
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3/4
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cup dried cranberries
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1
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egg white, lightly beaten
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1
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tablespoon granulated sugar
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Preheat oven to 400°F. Coat baking sheet with vegetable cooking spray. In large bowl, combine flour, brown sugar, baking powder, baking soda, salt and cinnamon. Cut in Dried Plum Purée and margarine with pastry blender until mixture resembles coarse crumbs. Mix in yogurt just until blended. Stir in cranberries. On floured surface, roll or pat dough to 3/4-inch thickness. Cut out with 2-1/2- to 3-inch biscuit cutter, rerolling scraps as needed, but handling as little as possible. Arrange on prepared baking sheet, spacing 2 inches apart. Brush with egg white and sprinkle with granulated sugar. Bake in center of oven about 15 minutes until golden brown and springy to the touch. Serve warm or at room temperature.
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Dried Plum Purée
Combine 1-1/3 cups (8 ounces) pitted dried plums and 6 tablespoons hot water in container of food processor or blender. Pulse on and off until dried plums are finely chopped and smooth. Store leftovers in a covered container in the refrigerator for up to two months. Makes 1 cup.
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© California Dried Plum Board
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Nutrients per Serving
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(1 scone)
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Calories
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198
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Calories from Fat
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10 %
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Total Fat
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2 g
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Saturated Fat
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2 g
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Cholesterol
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<1 mg
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Carbohydrate
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41 g
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Fiber
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1 g
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Protein
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4 g
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Sodium
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415 mg
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Dietary exchanges
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1-1/2 Starch
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1 Fruit
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1/2 Fat
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Printed
from fbnr.com
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