Cranberry Studded Scones
I pulled the recipe from my favorite Skinnytaste, but I omitted the lemon and spread homemade pumpkin butter on the baked scones. Mine clocked in at 240 calories each (I had no clue how to cut into 10 equal parts so I made 8 slices) as opposed to the 490 calorie bombs at Starbucks. I found these the best the first day as they lose the crisp sugared crust when stored in airtight containers.
- 2 tbsp sugar
- 1/2 cup low fat buttermilk
- 1/4 cup sugar
- 2 tsp vanilla extract
- 1 large egg
- 2 cups AP flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 3 tbsp chilled butter (must be cold) cut into small pieces
- 3/4 cup dried sweet cranberries (I used orange flavored)
- Preheat oven to 375°. Line baking sheet with parchment paper.
- Combine buttermilk, sugar, vanilla, and egg in a medium bowl, stirring with a whisk.
- Combine flour, baking powder, salt, in a large bowl, stirring with a whisk. Cut in chilled butter with a pastry blender, or you could use 2 knives, until the mixture resembles coarse meal. Gently fold in cranberries or cherries. Add buttermilk mixture, stirring just until moist. (dough will be sticky)
- Place dough onto a floured surface and knead lightly four times with floured hands. Form dough into an 8-inch circle onto baking sheet, about 3/4″ thick. Using a knife, cut dough into 8 wedges (do not cut all the way through). Sprinkle 2T sugar over dough.
- Bake until golden, about 18-20 minutes, or until a tester comes out clean. Serve warm or room temperature.