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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
¼ cup brown sugar
¼ teaspoon salt
3 tablespoons butter
¼ cup dried cranberries
1 egg, beaten
2/3 to ¾ 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 8½-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.
|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.