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Cranberry Scones

Categories: Christmas, Low-fat, Thanksgiving
Type: Breakfast

Tart cranberry scones are great for breakfast, lunch, teatime, or anytime!

Serves: Serves: 6


  • 2 cups all-purpose flour
  • 1/3 cup sugar
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground ginger
  • 2 teaspoons grated orange peel
  • 1 1/2 cups nonfat sour cream
  • 6 ounces dried cranberries
  • 1/4 cup powdered sugar
  • 1/2 teaspoon water

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  1. Preheat oven to 375F.
  2. Line baking sheet with foil and spray with nonfat cooking spray.
  3. Combine flour, sugar, baking powder, baking soda, ginger and orange peel in medium bowl; mix until blended.
  4. Stir in sour cream (if batter is too thick, add a few drops of skim milk).
  5. Fold in cranberries.
  6. Pat dough onto floured surface to 1/2-inch thickness. Cut out circles with 2-inch-round cutter or top of glass dipped in flour.
  7. Arrange scones on baking sheet and bake 15 to 20 minutes, until golden brown.
  8. Cool scones 10 minutes while preparing glaze: Combine powdered sugar and water in small cup and mix until smooth. Drizzle over scones.
  9. Serve immediately or freeze and reheat in microwave or oven. Wrap scones individually for quick thawing.
  • Scones with your coffee, why not indulge? Coffee sometimes gets a bad rap, but no studies have conclusively linked coffee to cancer, heart disease or other major diseases.

excerpted from:

Excerpted from Cook Once, Eat for a Week by Jyl Steinback. Copyright © 2003 by Family Fit Lifestyle, an Arizona Corporation.

To order this book go to Amazon.

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