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Cranberry Whole Wheat Scones with Orange Butter
Recipe Courtesy North Dakota Wheat Commission

Makes 16 scones.

2 cups whole wheat flour
1 tablespoon baking powder
cup brown sugar
teaspoon salt
3 tablespoons butter
cup dried cranberries
1 egg, beaten
2/3 to cup nonfat milk

In a medium bowl combine flour, baking powder, sugar and salt.
With a pastry blender or knives, cut in butter until

the mixture is crumbly. Stir in cranberries and egg.
Gradually add milk until a thick dough is formed. More or
less milk may be needed.

Turn mixture out onto a lightly greased
baking sheet. Pat into an 8-inch diameter circle. Cut
into 16 wedges. Brush with milk. Bake in a
preheated 450 oven 10 to 12 minutes. Cool slightly, cut
wedges apart if needed and transfer to cooling rack. Serve
with Orange Butter or butter and jelly.

Nutritional Information
One scone without butter provides approximately: 93 calories, 3 g protein,
15 g carbohydrates, 2 g fiber, 3 g fat (1 g
saturated, 0 trans fat), 19 mg cholesterol, 5 mcg folate, 1
mg iron, 161 mg sodium.