North Dakota Wheat Commission dtn events about resources stay
buyers wheat consumers research publications
Home





   

      

      

      

      

      

   

   

   

   



Consumers
Printer Friendly
Previous | Next 12 of 30

Print | 3X5 | 4X6 | Full Page |
 

Cranberry Whole Wheat Scones with Orange Butter


Ingredients
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

Instructions
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.