If you are look for a quick morning or afternoon snack to whip up, scones do not take long at all. These took 15 minutes to put the batter together and 12 minutes to bake. You can even make the dough a day ahead of time, store it in the fridge and take them out to bake them fresh. These scones use whole wheat flour, very little sugar and are loaded with tart antioxidant filled cranberries. Noting scones can be dry I tried to make them a bit more moist using buttermilk and frozen cranberries. So put the donuts down and enjoy a healthy scone with your coffee or tea.
Lemon Cranberry Scones
1 cup all purpose flour
1 cup whole wheat flour
2 t wheat bran
2 T sugar
2 T baking powder
1/2 tsp salt
1 tsp cinnamon
2 T unsalted butter, cut up into pieces
2 large eggs
1/2 cup buttermilk
1 lemon zested
1 cup cranberries (frozen, fresh or dried)
Preheat oven to 425F.
In a large bowl combine all the dry ingredients. Add in butter pieces and using a pastry cutter blend butter into flour. Add in zest and cranberries.
In a small bowl whisk together buttermilk and eggs.
Pour buttermilk and egg mixture into dry ingredients and gently mix until moist. Let sit for about 5 minutes.
Then on a floured surface divide the mixture in 2 and mold into 1" thick circles. Cut the circles into 6 wedges.
1 cup all purpose flour
1 cup whole wheat flour
2 t wheat bran
2 T sugar
2 T baking powder
1/2 tsp salt
1 tsp cinnamon
2 T unsalted butter, cut up into pieces
2 large eggs
1/2 cup buttermilk
1 lemon zested
1 cup cranberries (frozen, fresh or dried)
Preheat oven to 425F.
In a large bowl combine all the dry ingredients. Add in butter pieces and using a pastry cutter blend butter into flour. Add in zest and cranberries.
In a small bowl whisk together buttermilk and eggs.
Pour buttermilk and egg mixture into dry ingredients and gently mix until moist. Let sit for about 5 minutes.
Then on a floured surface divide the mixture in 2 and mold into 1" thick circles. Cut the circles into 6 wedges.
Place on a non stick (spray with non stick spray) and bake for 11-12 minutes, until golden brown.
Glaze: combine 1/2 cup icing sugar and 2 T lemon juice for a glaze and brush ontop of scones while still warm.
Scones freeze well.
Yields: 12 scones
Yields: 12 scones
10 comments:
Oooh such tantalizing scones!!
Absolutely delicious!
How do I know? Because scones are yummy at the best of times and by adding cranberries and lemon, you turned them into stars!
Ooooh, these sound delicious!! I can't wait to try them!
Those are beautiful, and so healthy! I want to feel those plump cranberries popping in my mouth, yum!
Wow, are those pretty! They seem pretty lowfat as well.
These are screaming to be smeared with a good amount of butter!
Those cranberry scones look good!
wow, these look great with the fruit bursting out of the sides. I have never seen a scone quite like these before, but I hope to very soon :)
I made some blueberry scones whioch were incredible but I dare say not quite as good for you as these treats:D
I have a soft spot for scones, and those look delicious!
NAOmni
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